Taiwanese Pork Chops Recipes

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TAIWANESE PORK CHOPS



Taiwanese Pork Chops image

This is a recipe I found on the Safeway website which is a little different than a similar recipe already posted in the database. It offers yet another choice if you're looking for Asian inspiration in preparing pork chops with a Taiwanese flair. Prep time includes 1 hour of marinating time.

Provided by Northwestgal

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops, 3/4-inch thick
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five spice powder
vegetable oil (for frying)
cornstarch

Steps:

  • With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  • Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating.
  • In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from resealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops.
  • Carefully add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through.

Nutrition Facts : Calories 246.2, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 570.4, Carbohydrate 4.4, Fiber 0.1, Sugar 3.3, Protein 23.6

TAIWANESE PORK CHOPS



Taiwanese Pork Chops image

This pork chop recipe has a great flavor using Chinese five-spice powder. If you can find sweet potato powder, use it instead of cornstarch. Serve this with plain white rice and a simple vegetable side.

Provided by SHARONLIN

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 9

4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
½ tablespoon white wine
½ tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch

Steps:

  • With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  • Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
  • In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
  • Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 8.9 g, Cholesterol 34.8 mg, Fat 71 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 477.6 mg, Sugar 3.3 g

TAIWANESE PORK CHOPS



Taiwanese Pork Chops image

Make and share this Taiwanese Pork Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 34m

Yield 4 serving(s)

Number Of Ingredients 14

1 egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 tablespoon ketchup
1 tablespoon oyster sauce
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
1/4 teaspoon white pepper
8 boneless pork chops (about 1/2 inch thick)
2 tablespoons ketchup
2 tablespoons oyster sauce
2 teaspoons sesame oil
vegetable oil, for shallow frying
all-purpose flour, for dusting

Steps:

  • Make the marinade: combine all the marinade ingredients in a big bowl; mix well.
  • Add in the pork chops and stir to coat evenly; let stand at room temperature for 20 minutes or cover and refrigerate for up to 4 hours.
  • Make dipping sauce: combine all the dipping sauce ingredients in a small bowl; mix well; set aside.
  • Pour oil to a depth of 1 inch in a 2-quart saucepan; heat to 350° F on a deep-frying thermometer.
  • Working in batches, remove pork chops from marinade, drain briefly, and dust evenly with flour, shaking off excess.
  • Slide the chops into the hot oil and fry, turning once, until golden brown and cooked through, about 2 minutes on each side.
  • Remove with a slotted spoon and drain on paper towels; keep warm while you cook the remaining chops.
  • Arrange pork chops on a serving plate and serve with dipping sauce.

Nutrition Facts : Calories 662.3, Fat 30.9, SaturatedFat 10, Cholesterol 294.4, Sodium 1192.6, Carbohydrate 7, Fiber 0.2, Sugar 2.8, Protein 82.7

CRISPY TAIWANESE PORK CUTLETS



Crispy Taiwanese Pork Cutlets image

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Lunar New Year     Fry     Pork     Soy     Dairy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield 8 small servings

Number Of Ingredients 14

4 (½"-thick) boneless pork loin chops (about 1 lb.)
⅓ cup soy sauce
⅓ cup unseasoned rice vinegar
2 Tbsp. soy paste
2 tsp. granulated sugar
½ tsp. freshly ground black pepper
¼ tsp. freshly ground white pepper (optional)
¼ tsp. ground cinnamon
¼ tsp. Five-Spice Powder
1½ cups Chinese sweet potato starch
Vegetable oil (about 3 cups; for frying)
Gochugaru (fine Korean red pepper powder; for serving; optional)
Special Equipment:
A deep-fry thermometer

Steps:

  • Working one at a time, place pork chops on a cutting board and use the back of a cleaver or heavy chef's knife to pound meat, moving knife back and forth across the surface, to ⅛"-¼" thick. The surface will be jagged and textured.
  • Whisk together soy sauce, vinegar, soy paste, sugar, black pepper, white pepper (if using), cinnamon, Five-Spice Powder, and ⅓ cup water in a large bowl. Add pork chops and turn to coat well. Cover and chill at least 2 hours and up to 6 hours.
  • Remove pork from marinade and pat dry. Place sweet potato starch in a large shallow dish. Working one at a time, dredge pork in starch to coat well on both sides; shake off excess and transfer to a plate.
  • Clip thermometer to the side of a large skillet or pot and pour in oil to come ½" up sides. Heat over medium-high until thermometer registers 350°F. Working in batches, fry pork until just golden, about 30 seconds per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.
  • Repeat process, frying pork a second time until deep golden brown, about 30 seconds per side. Return to rack and let cool slightly.
  • Transfer pork to a cutting board; slice into strips. Arrange in a single layer on a platter; sprinkle with gochugaru if using.

CHINESE PORK CHOPS



Chinese Pork Chops image

This is a great and easy way to add flavor to pork chops, and it is always a hit at family gatherings. Just take a few minutes to make the marinade and let it sit for several hours. If cooking in the oven, set at 350 degrees F and cook for 30 minutes, or until done.

Provided by Ben

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 8h30m

Yield 6

Number Of Ingredients 7

½ cup soy sauce
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
½ teaspoon ground ginger
⅛ teaspoon garlic powder
6 boneless 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.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 11.2 g, Cholesterol 47.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.7 g, Sodium 1235 mg, Sugar 9.4 g

SAUCY CHINESE PORK CHOPS



Saucy Chinese Pork Chops image

These delicious pork chops are so saucy and tender. I got the recipe years ago and it's been a family favorite ever since. -Sharon Crider, Junction City, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

6 boneless pork loin chops (4 ounces each)
1 small onion, finely chopped
1/3 cup ketchup
3 tablespoons brown sugar
3 tablespoons water
3 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
3 cups hot cooked rice

Steps:

  • Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

Nutrition Facts :

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