Chinese Crispy Pork Chops Recipes Recipe For Banana

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

CHINESE FRIED PORK CHOPS

Steps:

• Using a meat tenderizer or the back of a heavy knife, beat the pork chops until they are 1/4" (1/2 cm) thick. (Optional: cut 4 or 5 slits along the edge of the pork chops. This will help prevent the pork chops from curling while cooking). Spread the pork chops into a large ziplock bag (gallon bags work the best) with as little overlapping as possible. Or you can use appropriately sized tupperware containers.
• Mix the marinade ingredients in a small bowl and stir to combine. If you do not use a ziplock bag, you need to double the marinade so you have enough to cover the pork. Pour the marinade over the pork chops. Squeeze out as much air as possible from the bag and seal it. Massage the bag so that the marinade covers all sides. Marinate in the fridge for 2 to 4 hours. (*Footnote 4)
• Add 2" (5 cm) oil into a tall pan (or a fryer) that's just big enough to fit the pork. Heat the oil to 350°F (176°C) over medium-high heat. Add the sweet potato starch onto a plate and spread it into an even layer. Prepare a rack-lined tray or a plate with a paper towel.
• Remove the pork chops from the marinade but do not dry them off. One at a time, lay a pork chop into the starch and press down gently, then flip and press again. Scoop the starch around the edges and over any bare spots and press lightly so that the chop is fully coated. Shake off the excess starch from the pork.
• Gently lower the pork chop into the oil. Cook for 1 to 2 minutes, until the chop is just becoming golden brown, flipping occasionally for even cooking and color. Remove the chop and lay it on the rack or towel-lined plate. Repeat with the remaining chops. Note, the oil temperature might drop after frying. It's the best to measure the temperature after frying each chop and reheat the oil in between if needed, to produce a consistent result.
• Once all the chops are cooked, bring the oil up to 375°F (190°C). Starting with the first chop that was fried, fry the chops again for 1 minute each, until they reach a deep golden brown color. Transfer the chops to the cooling rack or a fresh paper towel again.
• Allow the refried chops to cool slightly. Then slice and serve hot as a main dish.
• To store the pork chops, let them cool completely before transferring them to a container. Store them in the fridge for up to 4 days or in the freezer for up to 2 months.
• To reheat the refrigerated pork chops, place them in a 450°F (230°C) oven until heated through, 5 minutes or so. Flip once in between. Or you can reheat them in an air fryer.
• To reheat the frozen pork chops, reheat them directly in a 350°F (176°C) oven until heated through. No thawing needed.

CHINESE PORK CHOPS

Steps:

• Mix all ingredients, except crumbs and chops.
• Marinate chops in mixture for a minimum of 3 hours.
• Coat chops with corn flake crumbs and bake on a cookie sheet at 350 for about 45 minutes.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).