Oriental PanFried Pork Chops, Scalloped Potatoes, Chinese Cabbage Stirfry, Grilled Tomatoes
Good morning, dear friends π
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! π³
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! π
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
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! π
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! π
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
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! π
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! π
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! π