Chinese style boneless pork chops 中国猪排

I learnt this favourite dish from my late mother and whenever she cook this dish she will marinate extra for me to take home to freeze and eat at my convenience. The children loves it because it is sweet and tender. I use the air fryer to cook the chops so no grease in the kitchen. You can grill the pork in the oven or pan fry if you don’t have an air fryer.

Ingredients

3 pieces pork chops with a little fat on it

½ a cucumber for garnishing 

Marinade

2 tbsp sugar

1 tbsp light soy sauce

1 tbsp Shaoxing wine

Salt and pepper to taste   

½ tsp sesame oil

1 egg

2 tbsp cornstarch

Pound the meat with a meat hammer to tenderise the pork

Combine the chops with the marinade 

Transfer to a covered container and leave for 1 to 2 hours

Air fried version

It is better to use the non-stick grill pan instead of the basket.

Set the cooking time to 15 minutes and let it warm up for 1 minute.

Put in the chops and brush with a little oil and start cooking

Turn the chops over after 8 minutes and brush with a little oil.

Resume cooking until the chops are done.

When the chops are cooked, transfer to a plate

Cover for 10 minutes to allow the meat to reabsorb the juices

Slice the chops into bite size pieces and garnish with some cut cucumber

Pan fried version

Heat enough oil in a large skillet to cover bottom.

Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

Cook both sides of the chops over med-high heat until cooked through.

When the chops are cooked, transfer to a plate and cover for 10 minutes to allow the meat to reabsorb the juices

Put any unused chops in freezer bags and freeze for later use