Best 3 Cantonese Pork Chops Recipes

Embark on a culinary journey to tantalize your taste buds with this irresistible Cantonese Pork Chops recipe. Originating from the vibrant culinary traditions of Southern China, this dish captures the essence of Cantonese cuisine's harmonious balance of flavors and textures.

Prepared with tender and succulent pork chops, this recipe guides you through each step to achieve perfectly cooked meat infused with a symphony of aromatic flavors. The savory marinade, a blend of soy sauce, oyster sauce, Chinese rice wine, and an array of aromatic spices, infuses the pork chops with a delectable umami richness.

As you delve deeper into the recipe, discover the art of creating the perfect breading, ensuring a crispy exterior that complements the tender interior of the pork chops. The addition of egg whites adds a delicate golden-brown hue, while the combination of flour and cornstarch provides a delightful crunch.

But the culinary adventure doesn't stop there. This article also introduces you to a treasure trove of additional pork chop recipes, each offering a unique twist on this classic dish. Explore variations that incorporate different cooking techniques, such as pan-frying, deep-frying, and baking, to suit your preferences and culinary skills.

Indulge in the delectable Cantonese Pork Chops in Black Bean Sauce, where the savory black bean sauce envelops the pork chops in a rich and flavorful embrace. Or embark on a taste sensation with the Honey Garlic Pork Chops, where the sweet and tangy glaze tantalizes your palate with every bite.

Unleash your inner chef and embark on this culinary expedition, mastering the art of creating exquisite pork chop dishes that will leave a lasting impression on your taste buds. From the classic Cantonese Pork Chops to the tantalizing variations, this article is your ultimate guide to pork chop perfection.

Let's cook with our recipes!

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Cantonese Sweet and Sticky BBQ Pork Chops with Apple and Arugula Salad image

Provided by Jet Tila

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup (120 ml) soy sauce
1/4 cup (50 grams) sugar
1/4 cup plus 2 tablespoons (90 ml) hoisin sauce
1/4 cup plus 2 tablespoons (90 ml) ketchup
1/3 cup (80 ml) oyster sauce
2 tablespoons (30 ml)sherry
1 tablespoon minced peeled ginger
1/2 teaspoon Chinese five-spice powder
2 to 4 drops red food coloring, optional (see Cook's Note)
2 pounds (900 grams) pork chops (each at least 1-inch thick)
4 tablespoons (60 ml) honey
Vegetable oil, for greasing
Apple and Arugula Salad, recipe follows, for serving
2 sweet-tart small apples, such as Honeycrisp
7 ounces arugula, preferably organic
1/4 red onion, thinly sliced
2 tablespoons dried cranberries
3 tablespoons (45 ml) fresh lemon juice (from 1 large lemon)
3 tablespoons (45 ml) extra-virgin olive oil
1 tablespoon honey or maple syrup
Pinch each of kosher salt and freshly ground black pepper

Steps:

In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
Toss the salad with the dressing and serve immediately.

CANTONESE PORK CHOPS

Cantonese Pork Chops image

The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time... this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce.

Provided by Kittencalrecipezazz

Categories Pork

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 19

Ingredients

10 pork chops (boneless preferred)
1/2 cup milk
3/4 cup fine dry breadcrumb
3/4 cup flour
seasoning salt
pepper
garlic powder
oil (for frying)
1 large onion, chopped
1 tablespoon minced garlic
oil
1 tablespoon cornstarch
1/4 cup cold water
1 (14 ounce) can tomatoes (cut into quarters with juice)
3 tablespoons ketchup (or to taste)
1 tablespoon HP steak sauce (or to taste)
2 tablespoons honey or 2 tablespoons brown sugar
1/4-1/2 teaspoon crushed red pepper flakes (optional and to taste)
1 large green bell pepper, coarsely chopped

Steps:

Grease a baking dish.
In a shallow dish, combine breadcrumbs, flour and seasoning salt (or regular salt) pepper and garlic powder.
Dip the pork chops in milk, then into breadcrumb mixture.
Brown in hot oil on both sides; drain fat.
Place the pork chops in prepared baking dish.
To make the sauce: In the same frypan sauté onion and garlic for about 5-6 minutes.
Add in tomatoes with juice, and remaining ingredients (with green pepper) bring to a boil, and simmer about 15 minutes.
Mix cornstarch with cold water.
Add into tomato mixture, and cook, stirring until thickened (about 5 minutes).
Pour the sauce over the pork chops in the baking dish; toss lightly to coat the chops.
Cover and bake in a 325°F oven for about 35-40 minutes, or until pork chops are tender.

Nutrition Facts : Calories 672.2, Fat 30.6, SaturatedFat 10.7, Cholesterol 153.5, Sodium 370.5, Carbohydrate 46, Fiber 3.3, Sugar 14.2, Protein 51.5

TOMATO CANTONESE PORK CHOPS

Tomato Cantonese Pork Chops image

This is another of my family's favorite pork chop dishes. The sauce can be doubled if desired. This is wonderful served with rice.

Provided by Kittencalrecipezazz

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

10 -12 pork chops (I use boneless chops for this)
1/2 cup half-and-half cream or 1/2 cup milk
1/2 cup fine dry breadcrumb
1/2 cup flour
salt and pepper
garlic powder (optional)
1/4-1/3 cup oil
1 medium onion
1 tablespoon oil
1 tablespoon cornstarch
1/4 cup cold water
1 (14 ounce) can whole tomatoes, quartered (with juice)
2 tablespoons ketchup
1 tablespoon h.p. steak sauce
2 tablespoons honey or 2 tablespoons brown sugar

Steps:

Mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
Dip chops into half and half cream (or milk if using).
Then coat the pork chops in the flour/bread crumb mixture.
Brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
To make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
Brown the onion in oil.
In a small bowl/cup mix the cornstarch with water.
Add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
Pour over the pork chops in the baking dish.
Cover with foil and bake in a 325°F oven for about 30 minutes.

Tips:

Choose thick-cut pork chops for best results.
Make sure the pork chops are evenly coated in the marinade before cooking.
Do not overcrowd the pan when cooking the pork chops. Give them enough space to cook evenly.
Cook the pork chops over medium heat so that they cook all the way through without burning.
Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145°F (63°C).
Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Cantonese pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the sauce is rich and savory. With just a few simple ingredients, you can create a restaurant-quality meal at home. Serve the pork chops with steamed rice or noodles, and enjoy!

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