ASIAN-INSPIRED FRIED PORK CHOPS
Fried pork chops with gravy is a famous Southern dish, but what if we made something similar with Asian flavorings? “Our trip to Savannah ended with dinner at The Olde Pink House restaurant. Since then, I’ve been thinking about this.
It’s no secret that southerners are excellent eaters! In a skillet, pork is dredged in flour and cooked till crispy, with collard greens and macaroni & cheese on the side. Tradition and comfort food are two of the nicest things in life, right?
A little Asian flavoring here and there is always a good idea, and I’m sure my husband would agree. It’s time for some Southern/Asian fusion comfort food: my version of Fried Pork Chops!
You can’t go wrong with the Peking Pork Chops or the classic Cantonese Salt and Pepper Pork Chops if you want to go all-out Asian.
- 4 pork shoulder chops(about 3/4 inch thick, washed and pat dry)
- 2 cups oil (for frying)
FOR THE MARINADE:
- 1/4 tsp. of five spice powder
- 1/4 tsp. of granulated garlic
- 1/4 tsp. of baking soda
- 1/2 tsp. of sugar
- 1 tbsp. of soy sauce
- 1 tsp. of Hoisin sauce
- 1/2 tsp. of sesame oil
- 1 tbsp. of Shaoxing wine
- 2 tbsp. of cornstarch
FOR THE FLOUR MIXTURE:
- 1 cup of flour
- 1 tsp. of fresh ground white pepper
- 1 tsp. of fresh ground black pepper
- 1 tsp. of salt
- Pork chops should be marinated with the marinade ingredients in a bowl. The marinating juice should be thickened with cornstarch to help the flavors adhere to the chops. Allow at the very least one hour.
- Make sure to heat the oil to 350 degrees Fahrenheit in a big cast-iron pan. A shallow basin should include flour, pepper (both sorts), and salt for the dredging. Apply the flour mixture to both sides of each pork chop.
- Then fry the pork chops for about 4 minutes on each side, flipping them about halfway through the cooking time. Drain on a sheet of paper towels. Serve with a cup of iced tea and some greens!