Recipes For My Pork Chop Dinner


Oriental PanFried Pork Chops, Scalloped Potatoes, Chinese Cabbage Stirfry, Grilled Tomatoes

Good morning, dear friends πŸ˜€

Hehe, I was looking through my older postings and realised that I have forgotten to give you the recipes for my Pork Chop Dinner that I wrote about here last year! 😳

This meal was a combination of Chinese and Western dishes as I had just felt like cooking that way at that time, but nevertheless, they look yummy when put together in a plate as in the picture below and my family really enjoyed this pork chop dinner! πŸ˜†




Chinese Pan Fried Pork Chop

Ingredients (for 6 persons) –

15 pork chops (about 2 kgs) – (with bones as they will be juicier)

1/2 cup soy sauce

3 tbsps oyster sauce

1/4 cup Chinese Shao Xing Fah Tiew Wine, or any wine

1 tbsp salt (or according to your preference)

3 tbsps brown sugar

3 tbsps cornstarch

2 tbsps sesame oil

1/4 cup of fresh ginger juice

Method –

1) Wash pork chops and pat dry with paper kitchen towels. On the meat side, make 1-cm cuts into edge of meat, about 2-cm apart – this is to prevent the pork chops from curling while cooking.

2) In a large bowl, mix thoroughly all the rest of the marinade ingredients. The wine and the cornstarch will tenderise the meat.

3) Put the pork chops into the marinade and massage the chops with your love for a few minutes. This will make the chops very juicy and tender and deliciuos! πŸ˜‰

4) Cover bowl and allow to marinade for 3 hours or so, leaving overnight in the fridge is even better. In case you don’t have the time to marinate the pork chops, then you massage the chops for a good 10 minutes……they will turn out well flavoured.

5) Make sure pork chops are at room temperature before cooking.

6) In a wok or large non-stick pan, heat up some cooking oil and butter, just enough to cover the bottom as we are going to pan fry the chops. The oil will prevent the butter from burning.

7) Cook pork chops about 3 minutes on each side. Set the cooked chops aside and keep warm while you prepare the gravy.

8 ) Leaving about 3 tbsps of the oil leftover from frying the chops, pour in the marinade and about 1 1/2 cups of water. Bring to a boil and simmer for about 2 minutes. Check the taste and adjust the flavouring accordingly with more oyster sauce, soy sauce, etc. Thicken gravy with cornstarch-water mixture.

I hope you will enjoy this dish!

Bon Appetit! πŸ˜€


Scalloped Potatoes

Ingredients (serves 10) –

2 kgs potatoes – peeled and cut into slices

1 424gm can of Campbell’s Cream of Mushroom and Chicken Soup

1 cup of sliced button mushrooms

2 cups of chopped large onions

1 cup of shredded Cheddar cheese, or 5 slices of processed Cheddar cheese

2 cups milk

2 cups water

1 tsp of dried basil

Chopped fresh parsley or dried parsley flakes for garnishing

salt and pepper to taste

Method –

1) In a large casserole, grease the bottom and sides with butter.

2) In a wok or large pan, heat up some butter or olive oil to cook the onions until they are soft.

3) Add in the water, canned soup and mushrooms. Stir to mix thoroughly. Bring to a boil and simmer for about 3 minutes.

4) Add in the rest of the ingredients and bring to a boil. Season to taste and turn off the fire.

5) To assemble scalloped potatoes, put in a ladle of “sauce” into the casserole.

6) Then, put a layer of sliced potatoes, followed by another ladle of sauce. Continue until all the potatoes are used up. If they are any remaining sauce, just pour over the potatoes. Top up with more cheese, if you like to give the top a nice golden colour when cooked.

7) Cover the casserole. Bake in a preheated oven at 180 degrees Celcius for 1 hour or until the potatoes are cooked through. Remove cover for the last 10 minutes of baking, so that the top will brown nicely.

8 ) Let stand for 15 minutes or so before serving to let the flavours “settle down.”

Bon Appetit! πŸ˜€


Grilled Tomatoes

These are really easy and they are just panfried with the oil leftover from cooking the pork chops. You just continue with cooking the tomatoes in the same wok or pan when the pork chops are done! πŸ˜‰

I will post the Chinese Cabbage Stirfry recipe later as I have to fetch my kids from school soon and all this talk about food is making me hungry – so, I better stop here and have my lunch now! πŸ˜†


17 Responses so far »

  1. 1

    sweetrosie said,

    I love the sound of those pork chops choesf! I have a couple of questions if you’ve got time…

    What kind of pork chop was it? A loin type chop with the bone?

    How did you get the ginger juice? Just by grating the ginger and squeezing it?

    Thank you πŸ™‚

    Have a lovely evening


  2. 2

    happyhomemaker88 said,

    Good evening, dear sweetrosie πŸ˜€

    The pork chops I usually use are those next to the ribs and therefore, the meaty part is between the ribs and the spine. Err….I hope this helps? 😳

    The photo in this link will help –

    For the ginger juice, I just pounded about a 3-inch knob of ginger, skin and all, in a pestle and mortar and then squeeze out the juice with my fingers. πŸ˜‰

    Good night and sweet dreams from KL!

    With love and hugs,

    choesf πŸ˜€


  3. 3

    rozalia said,

    Great diner, my friend! I assume the vegetables go with chicken too.

    Thanks for all ! love and hugs,rose


  4. 4

    Felicia said,

    Hi Choesf,

    I have a question on the scalloped potatoes…I have tried and it tastes marvellous. However, I find is very strenous slicing 1-2 Kg of potatoes…Haha! Is there any easier way to do it e.g. any kitchen gadget which you may be using..?


  5. 5

    happyhomemaker88 said,

    Hello there, my dear Felicia πŸ˜€

    It is very wonderful to see you here! πŸ˜€

    I cut and chop ingredients for my recipes by hand and after cooking so much for so long, I guess I got used to it and built up some muscles along the way! My record amount of potatoes for peeling and slicing was 5 kgs! πŸ˜†

    Wello, I guess you can use a food processor to slice your potatoes for you. The other suggestion is to get your maid or children to help you. πŸ’‘

    Have fun cooking, Felicia!

    With love and hugs,

    choesf πŸ˜€


  6. 6

    happyhomemaker88 said,

    Yes, Rose, the vegetables can also go with other types of meat – usually in a Chinese meal that has plain steamed white rice, we will “mix and match” the various types of vegetables and choice of meat..sometimes we have tofu dishes, too! πŸ˜‰

    With love and hugs,

    choesf πŸ˜€


  7. 7

    rozalia said,

    Thank you dear choes! πŸ™‚

    I have never cook tofu ( shame on me ) .I’m sure you will teach me and my friends here : wink:



  8. 8

    happyhomemaker88 said,

    You are welcome, dearest Rose! πŸ˜€

    I have a tofu dish that is simple and easy to cook but deilcious – I learned this 30 years ago from my late father, who worked as a chef and he cooked for my family as well. I will post this when I next cook this. πŸ˜‰


    choesf πŸ˜€


  9. 9

    Felicia said,

    Hi Choesf,

    Thank you for your reply. Guess I have to slice it manually as I do not have a food processor….Hehe…


  10. 10

    rozalia said,

    No rush ,dear choesf! πŸ™‚

    I know how busy you are this time of the year. Hugs xx


  11. 11

    jordan said,

    great pork chop recipe! i cook with the pork i get from Celebrity Foods all the time and this was such a great change of how i usually cook my pork. Thanks for the recipe!


  12. 12

    happyhomemaker88 said,

    Hello there and welcome, dear Jordan πŸ˜€

    Thank you for your kind comments and your link recommendation to many pork recipes. Now, I have more ideas on how to cook my pork! πŸ˜‰

    Have a nice week ahead!

    With peace and joy,

    choesf πŸ˜€


  13. 13

    Felicia said,

    Hi Choesf!

    The Pork Chops were wonderful & delicious! The ones I made before are always tough and dry. My family enjoy the dinner sooo much ….Thank you for the recipe!

    God Bless!


  14. 14

    happyhomemaker88 said,

    Hello there, my dear Felicia! πŸ˜€

    You are very welcome. I am so glad that your pork chops turned out very well and that your family loved them so much….I bet it must be your tender loving touch to your cooking that made your dinner so delicious, too! πŸ˜‰

    Thank you for your good feedback.

    With love and hugs,

    choesf πŸ˜€


  15. 15

    chop said,


    I Googled for something completely different, but found your page…and have to say thanks. nice read….


  16. 16

    Kathy said, your website!! I made a mistake buying a pork loin, when I meant to buy a pork tenderloin. I sliced it up, and cooked it like it was tenderloin, and it was SOOOO dry!! It almost made us sick, our stomachs just had a terrible time digesting it. 😦 Anyways…this recipe looks wonderful, will it work with sliced pork loins? I think I sliced them too thin, I learned my lesson, to stick with what I know..the tenderloin. Thank you in advance! Smile πŸ™‚ the way..thank you for sharing your recipes..I will try them!!


    • 17

      happyhomemaker88 said,

      Hi there and welcome, dear Kathy πŸ˜€

      If you are using pork loins, use a kitchen mallet to tenderise the slices and marinating them with some wine and some cornstarch will make your pork moist and soft. Many times when I don’t have pork tenderloin in my freezer, I use this same recipe for pork loins or boned in pork chops, too. πŸ˜‰

      Happy Cooking!

      choesf πŸ˜€


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