GREEN PORK CHOP
My kids LOVE pork chop with jasmine rice but they are kinda tired of garlic pork chop or lemongrass pork chop…so I had to find another way of making pork chop. One of my friend showed me her way of making it and it was so good!!! I came home and tweak it a little bit and came up with a recipe with some measurement.
INGREDIENTS:
10 bone in pork chops
6 green onions (just the green part cut into 4 inch pieces)
10 cloves of garlic
4 chili pepper
1/2 tablespoon salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1/2 cup green mountain seasoning sauce or light soy sauce
1 tablespoon white sugar
1 tablespoon cane sugar
DIRECTIONS:
Take out the pork chop from the package and rinse it under some water to wash. I always wash my meats before I marinate or cook them. Once you run the chops under some water…let it dry in a colander.
In a small bowl…add the salt, garlic powder, and cracked black pepper…mix well so the seasonings is incorporated. Set aside.
In a little sauce pot…add the seasoning sauce or light soy sauce, white sugar, and cane sugar (if you don’t have cane sugar then you can add 2 tablespoon of white sugar instead. Cook over medium heat until the sugar is dissolved. Cook for about 3 minutes…take off heat and set aside so it can cool.
Sugar and seasoning sauce
Now in a LARGE mixing bowl or a mortar and pestle …add the sliced green onions, garlic cloves and chili. Now roughly grind the ingredients together until it becomes a pasty consistency.
Roughly grinding the ingredients.
After you roughly grind the green onions, garlic and chili. Now add the seasoning sauce liquid mixture to the bowl.
Now take each chop and sprinkle each chop with the salt, garlic powder, pepper seasoning. Next, dip into the liquid mixture…take it out and add to a gallon size ziploc bag. Repeat until all the chops are done. After pour the remaining of the seasoning mixture liquid into the ziploc bag and if you have any salt mixture left…pour that into the bag also. I had to DOUBLE BAG my chops because I didn’t want the bag to puncture. Zip up the bag and let it marinate in the refrigerator for at least 24 hours.
Make sure to coat the pork chops really well.
Store in ziploc bag and refrigerate for at least 24 hours.
COOKING PROCESS:
In a medium size saute pan…add about 1 cup of oil and PAN fry the chops. I cook mine over medium heat…about 6 minutes on each sides…until it is a nice golden brown color. I find that these pork chop TASTE better if you grill them!!
Nice golden brown with a crunchy outing.
Serve with jasmine rice and some sliced cucumber. ENJOY!!!!
