My Family’s Favourite Chinese Pork Chops With Fried Potatoes & Onions

A mountain of pork chops on a bed of fried potatoes, topped with sauteed onions, garnished with sliced cucumbers

Good evening and Happy Friday, dear friends πŸ˜€

As promised earlier, here is the recipe for my family’s favourite Pork Chops which are served with fried potatoes and sauteed onions. My children, like most kids, just love potatoes cooked in anyway and because of that, I usually serve this type of pork chops in this style.

The pork chop recipe is very easy to follow and requires just a few ingredients but it is very delicious, and although there is no sauce, the pork chops go very well with white rice, too. I usually make a large batch of these and the leftovers are eaten with bread as sandwiches or “pork burgers” (with sliced cucumbers and tomatoes) the next day.

I first had a taste of these pork chops 30 years ago at my then boyfriend’s (now my husband πŸ˜€ ) house when his mother cooked them for dinner. Hence, this is another yummy recipe learned from my late mother-in-law.

Easy Yummy Chinese Pork Chops

Ingredients –

1 kg boneless pork chops or pork tenderloin

1 kg potatoes

1/2 kg big onions

Marinade to be mixed together in a large bowl –

6 tbsps soy sauce

4 tbsps oyster sauce

3 tbsps dark or thick soy sauce

1 tbsp sesame oil

3 tbsps sugar

3 tbsps rice wine, or any wine

1 tbsp salt

1 tsp pepper

4 tbsps cornstarch

Method –

1) Slice pork into 1 cm thickness and use a mallet to tenderise both sides of the pork slices.

2) Put the pork slices into the marinade, rub them together thoroughly with your fingers.Set them aside (the longer the better).

3) The first thing to cook is the potatoes – they are cleaned, peeled, cut into slices or wedges and then deep fried until golden brown. Lay cooked potatoes onto the bottom of a large platter.

4) In a non-stick pan (I recommend using this because the pork chops will caramelise, which may stick to the bottom of a normal wok/pan and get burnt, not to mention that washing the wok/pan is harder)…..heat up some oil, enough to cover the bottom.

5) Cook the pork chops by frying them over medium high heat for 3 minutes on the first side, and 2 minutes on the other side. ( *** Warning – there is likely some oil spattering and you are recommended to use a pair of long chopsticks or tongs to cook the pork chops and during cooking, be sure to cover your pan/wok to minimise oil spatter around your stove πŸ’‘ )

6) Set cooked pork chops on top of the potatoes.

7) Next, saute sliced big onions in the leftover oil from cooking the pork chops until they are soft and a bit golden brown. Adding a tsp of salt will enhance the taste and caramelisation of the onions.

8 ) Top the pork chops with the sauteed onions and garnish with some sliced cucumbers. The cucumbers act as a cooling food to balance the heatiness of the fried pork chops and onions.

Bon Appetit! πŸ˜€

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11 Responses so far »

  1. 1

    Julie said,

    I just wanted to tell you that I was looking for a good recipe with pork chop and found your site. I tried this recipe and it’s really good. Thank you so much for sharing.

    Like

    • 2

      happyhomemaker88 said,

      Hi there and welcome, dear Julie πŸ˜€

      Thank you for trying out this recipe! I’m glad you like the pork chops cooked this way, too! πŸ˜€

      Recently, I have found a simple way of tenderising meats (especially any chops) and making them really juicy – just marinate sliced pork/lamb/chicken chops or beef steaks in a few tablespoons of homemade raisin wine (I will post this recipe soon). There is no need to use a kitchen mallet/hammer to tenderise the meat, too. πŸ’‘

      Happy Cooking!

      With best wishes,

      choesf πŸ˜€

      Like

  2. 3

    KY said,

    I’m going to cook this tonight. I cooked this once before and it was delicious. How else can I cook the potatoes if I don’t want to deep fry them? I’m afraid of having oily potatoes if not fried right. Thanks!

    (I’ve read that marinating meats with a grated asian pear can also tenderise them.)

    Like

    • 4

      happyhomemaker88 said,

      Hi there, dear KY πŸ˜€

      Hope my reply is in time before you cook this for dinner. I, too, don’t like the oiliness of this recipe and so, I only cook this once in a long time. 😳 πŸ˜†

      Good question you have there. I was thinking that perhaps we may cut the potatoes into wedges (with scrubbed skins on), drizzle a little olive oil over, arrange in a single layer over a large baking tray and bake in the oven until the potatoes are cooked through (test by piercing a potato wedge with a fork or sharp knife). πŸ’‘ I will definitely bake the potatoes the next time I cook these type of pork chops…Thank you for leading me to this idea! πŸ˜‰

      Yes, you have a good tip there on using Asian pears (yellow pears) to tenderise meats….I usually follow this technique when I am marinating some thinly slice beef with garlic, ginger, soy sauce and wine for some Korean cooking! πŸ’‘

      Happy Cooking! πŸ˜€

      With best wishes,

      choesf πŸ˜€

      Like

      • 5

        KY said,

        I sliced the potatoes thinly and deep fried them last night but they didn’t turn golden brown, perhaps I had too many slices in the pot. In the end I took them out after they were cooked but they were soft not crispy. How are they supposed to be?

        Yeah, I read about the pears in Korean recipes like bulgogi and kalbi. How about posting your recipes for Korean cooking or have you already done that? πŸ™‚

        Like

      • 6

        happyhomemaker88 said,

        Good morning, dear KY πŸ˜€

        The potatoes are not crispy but soft. I cut them either into wedges or 1/2 cm slices and deep fry them in batches until they are soft.

        Heheh, the only Korean recipe I have here is the Kimchi. I have done the bulgogi a few times but didn’t take any photos. 😳 Hmmm…just last week, my second daughter wanted me to make a Korean barbeque & steamboat dinner….I may just do that and blog about it here. πŸ˜†

        With best wishes,

        choesf πŸ˜€

        Like

  3. 7

    JamminJordan said,

    Hello HH88,

    I’ve tampered with some of your recipes before but I came across something golden with this one. I was searching for a rustic old fashioned country meal that suits the taste of USA country pallets and your chinese Pork and potatoes (altered of corse) won the country cook off. You dish is so simple that it give way to create virtually any regions taste pending on who the fxtures are cooked. And I won’t keep the secret I came across so here you go food lovers:

    Substitute the following within the marinade~
    Rice wine/wine (instead use a brandy liquor, I chose an apple brandy)
    Sugar (instead use brown sugar)

    Add the following to the marinade~
    2 garlic cloves finely minced
    1 tablespoon of liquid smoke

    Fine tuned instructions~
    Let marinade sit for 8-12 hrs (best to prepar in the morning before work)

    Cut pork into inch wide strips and cook in wok or pan on med/high for 5 min (keep stirring meat the entire length of cooking)

    Instead of adding oil to cook the meat, spoon excess marinade onto the pork while cooking to keep meat from sticking.

    Optional addatives~
    Cornbread crumbs (after cooking the pork dredge the strips in cornbread crumbs then fry saute in pan again for 1 minute, be sure not to burn the cornbread while you saute)

    Cornbread coalition (after all ingredients are cooked mix them together in a bowl adding2 cupps of fressly broken up cornbread from the oven)

    Jam (as my name might imply, I make jam, simply top your pork/onion with fresh jam to add different kicks of flavor, I used rubarb, plum, appricot, peach, and orange jams and they all came out great, jam is better when warm anyways and pork goes good with sweet tastes, experiment and discover your tongues hidden love)

    These three additions are not to be used together but are two seperate variations that helped me get to the finals of our county cook off.

    If you like this recipe then please give all credit to HH88 (Happyhomemaker88) I just used her recipe and played around with country tastes.

    Thanks again HH88, your recipes are so wonderful that they even win in competitions.

    Like

    • 8

      happyhomemaker88 said,

      Hello there and welcome, dear JamminJordan πŸ˜€

      Wow. thank you so much for your feedback and compliments on this recipe, and CONGRATULATIONS TO YOU on winning the country cook off! πŸ˜€ πŸ˜€ πŸ˜€

      Your methods are wonderful in varying the pork chop flavour – I also have a similar one to yours :- no wine is added, but garlic, brown sugar (lots to make it sweet), dark soy sauce and oyster sauce. The pork is not fried but cooked in its marinade in strips (usually pork belly) and then cut into pieces for serving after cooking.

      That’s an interesting suggestion – topping the pork with jam. I have not tried that before 😳 but I will do that the next time I have pork chops – it sounds yummy. The only sweet stuff I have put together with savoury meats is cranberry sauce with roast turkey! πŸ˜†

      Thank you for taking the time to comment here – I appreciate that. πŸ˜€

      Do have a wonderful weekend!

      With best wishes,

      choesf πŸ˜€

      Like

  4. 9

    […] to a reader at my Homemader Yummy Crispy Roast Pork Belly post to try out my family’s Favourite Chinese Pork Chops recipe got my mouth watering. I quickly drove to the wet market (farmer’s market) and got […]

    Like

  5. 10

    YM said,

    Thank you so much for this recipe! My kids love it,so we cook it frequently. Also suitable very good for potluck

    As I use thin slices of tenderloin, I only marinade for 30-40 mins, or the time taken to prepare the onions and potatoes.

    Thanks once again.

    Like

    • 11

      You are most welcome, YM! I am glad that your kids love this recipe. It remains my children’s favourite pork chops now that they are adults, too! Recently, I have taken to using pork tenderloin, too, and like you said, the marinating time is shorter. πŸ˜‰

      Thank you for sharing your lovely feedback here. πŸ˜€

      With best wishes,

      choesf πŸ˜€

      Like


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