Sweet and Tangy Glazed Pork Chops

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Sweet and Tangy Glazed Pork Chops - print recipe

Yield:

Ingredients:


1	egg lightly beaten
20 ml	soy sauce
	(or light soy sauce)
1 tsp	cornstarch
1 tsp	Chinese rice wine
	(or dry sherry)
4	pork loin or shoulder chops abt 1/2" thk cut in half
FOR THE SAUCE
2 piece	moke stick
40 ml	plum sauce
20 ml	brown sugar
1/4 cup	warm water
2 tsp	soy sauce
	(or light soy sauce)
60 ml	Chinese black vinegar
	(or balsamic vinegar)
20 ml	Chinese rice wine
	(or dry sherry)
1 piece	rock sugar
	(or 1 tbspn granulated sugar)
FOR THE DISH
1 cup	vegetable oil
1/2	onion sliced thinly
3	green onions trimmed, and
	cut into 2" lengths

Method:

Stir the egg, soy sauce, cornstarch and wine together in a bowl until blended. Pour them into a resealable plastic bag. Add the pork chops and turn to coat. Set aside for 10 to 15 minutes.

For the Sauce: Mash the moke stick, plum sauce, brown sugar water and soy sauce in a medium bowl to a think paste. Add the vinegar, wine and sugar and stir until sugar is dissolved.

For the Dish: Heat the oil in a wide stainless steel pan or non-reactive skillet, large enough to hold the pork in a single layer, over medium heat until hot. Lift the chops from the marinade, shake off excess liquid and carefully lay them into the oil. Pan-fry until cooked through, about 2 minutes on each side. Drain the chops on paper towels. Remove pan from heat.

Spoon off all but 1 tablespoon of the oil. Return pan to high heat. When the oil is hot, add both types of onions. Stir-fry until tender, about 2 minutes. Add the sauce. Bring the sauce to a boil, reduce heat to medium and cook until the liquid is reduced by 1/3.

Slip the chops into the sauce and cook until heated through, about 30 seconds. Serve immediately, spooning some of the sauce over each chop.

This recipe yields 4 servings.

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