Sweet and Sour Pork Chops

    Sweet and Sour Pork Chops

    (3)
    13saves
    50min


    5 people made this

    Pork chops are just delicious when pan-seared and served with a sweet and sour sauce. Serve with freshly cooked rice on the side.

    Ingredients
    Serves: 4 

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce
    • 1 tablespoon cornflour mixed in 1 tablespoon water
    • 6 boneless pork chops
    • 1 tablespoon peanut oil
    • 1 tablespoons chopped garlic
    • 1 eschallot, peeled and diced
    • Sauce
    • 1 tablespoon peanut oil
    • 1 onion, sliced
    • 3 tablespoons tomato ketchup
    • 1 tablespoon brown sugar
    • 1 1/2 tablespoons Chinese black vinegar
    • 1/2 tablespoon soy sauce
    • hot water, as needed
    • 1 spring onion, chopped

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:50min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 20 minutes.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the garlic and eschallot until brown. Fry the pork chops until both sides turn brown, about 3-5 minutes. Turn down the heat to medium-low. Cook the pork chops until done, about 3-5 minutes. Set aside.
    3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry onion with some salt until soft, about 3-4 minutes.
    4. Add the ketchup, sugar, soy sauce, vinegar and some hot water until the sauce is at the correct consistency. Turn off the heat. Mix this sauce with the pork chops. Garnish with diced spring onions.
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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    1

    Made this for dinner tonight after realizing I had all of the ingredients on hand, and really liked the result. I was concerned about the garlic and shallots because they were nearly blackened by the time I added the onions to brown them. I added the sauce with some warm water and, let it reduce a for about a minute. The meat was tender, and the taste was awesome. I will make again, thank you!  -  22 Sep 2014  (Review from Allrecipes UK & Ireland)

    by
    0

    - Rated on  -  20 Jan 2017  (Review from Allrecipes UK & Ireland)

    by
    0

    Easy to make, I swapped the slab sugar for brown, and black vinegar for malt. It tasted fab. I've tried a few of ton's recipes now and not been disappointed once.  -  19 Sep 2013  (Review from Allrecipes UK & Ireland)

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