Pork Chop with Scallion Oil 蔥油豬扒

Use this recipe for chicken or beef. Serve with rice, soup noodles, or rice vermicelli.

I usually use the ready-made sweet soy sauce by Lee Kum Kee. You can make it by dissolving equal parts of soy sauce and sugar.

5 from 1 vote

Approximate cost (CAD) $15

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch, Main Course

Cuisine Cantonese, Chinese, Hong Kong

Servings 4 Servings

Calories 605 kcal

Wipe or rinse off any bone residue from the pork chops and tenderize with the dull edge of a cleaver or pound with a meat tenderizer
Make 2-3 indent cuts on the edge of the pork chop to prevent curling during frying
Make marinade by mixing together 2 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp dark soy sauce, ½ tsp sugar, ¼ tsp white pepper powder, 2 tsp corn starch and one egg. Mix well The egg will not only help tenderize the pork, it’ll also help to give your pork chop a nice golden brown colour after frying
Marinate pork chops in the marinade for approx. 1 hour marinate over night for more flavourful pork chops
Slice shallots and chop green onions. The whites of the green onions are put with the shallots. The green parts keep separately
In a pan, add 2 tbsp oil. Add shallots. Fry on medium heat until shallots turn golden colour
Turn off heat and add the green parts of the green onion. Mix well. Remove from heat and set aside
In a pan or skillet, on medium-high heat, add 2 tbsp oil
Add pork chops to the pan. Fry one side for approx. 3-4 minutes or until golden brown frying time depends on the thickness of the pork. Mine were approximately 10mm thick
Flip over and fry the other side until golden brown or until pork chop is fully cooked
Add scallion oil, remove from pan and drizzle with 2 tbsp sweet soy sauce Alternatively, you can add the scallion oil after you put the pork chops on the serving plate
Serve

Keyword Green Onions, Pork Chop, Scallion