Sweet And Tangy Glazed Pork Chops

By á-170456

Ingredients

• FOR THE SAUCE:
• 1 egg lightly beaten
• 1 tablespoon soy sauce (or light soy sauce)
• 1 teaspoon cornstarch
• 1 teaspoon Chinese rice wine (or dry sherry)
• 4 pork loin or shoulder chops abt 1/2" thk cut in half
• 2 pieces moke stick
• 2 tablespoons plum sauce
• 1 tablespoon brown sugar
• 1/4 cup warm water
• 2 teaspoons soy sauce (or light soy sauce)
• 3 tablespoons Chinese black vinegar (or balsamic vinegar)
• 1 tablespoon 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

Details

Servings 4

Preparation

Step 1

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.