Porkchop is ALWAYS my go to protein when I am craving a HUGE BOWL of white rice. Porkchop is the easiest thing to make and taste so good with white rice and some sliced up cucumber. Anything with WHITE RICE is usually my comfort food. At least once a week I crave for a bowl of white rice. Sometimes when it is just me…I would scramble up some eggs and eat white rice with just that 😉
This is my go to porkchop recipe. I love how easy this recipe is and its SUPER FLAVORFUL!!! Sometimes I make 2 batch because I would add tons of CHILI PEPPER to one batch to make it super spicy.
Marinate Overnight
Pan Fry with a vegetable Oil
Golden Brown and Caramelize
Savory Porkchop
- 6 piece pork lion chops
- 1 cup light soy sauce
- ⅓ cup sugar (brown or white )
- 1 cup green onions (cut into 2 inch pieces) (bruised)
- 3 pieces thai chili or jalapeno (rough chopped )
- 2 tablespoon minced garlic
- ¼ cup vegetable oil
- 1 tabelspoon onion powder
- 1 tablespoon fish sauce
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
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Trim off any visible fat from the pork chops. If you are using BONELESS and the piece of porkchop is THICK …using a meat mallet pound the porkchop.
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In a little food processor…combine the green onions, chili pepper, and garlic. Pulse the food processor for a few times. You want the pieces to be roughly chopped.
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In a medium size container with a LID. Pour in the soy sauce, sugar, fish sauce, garlic powder, onion powder, pepper, and salt. Taking a whisk and MIX well. You WANT THE SUGAR to dissolved completely!!!
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Next, add in the green onion mixture and whisk all the ingredients together.
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Taking each piece of PORKCHOP and dipping it into the marinate and massaging the marinate into EACH piece of PORKCHOP.
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Once all the pork chop is coated with the marinate. Stick the porkchop in the refrigerator for at least 6 hours…I let mine sit in the refrigerator OVER NIGHT.
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Adding the oil to a deep non stick pan. I usually add about ½ inch of oil. Once the oil is hot slowly add in each piece of porkchop and cook on each side for about 5 minutes on medium heat. Flip the porkchop over and cook the other side. Keep and eye on the porkchop because they cook pretty fast…especially if you are pounding out the thick pieces. Once the porkchop is a GOLDEN brown on both side …it is ready. I like mines to have a little burnt crust around the rim of each porkchop.
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Garnish with some more chopped green onion. Serve the porkchop with jasmine rice. If you like it a little more salty…dip it in some soy sauce mix with some chopped chili pepper.
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ENJOY!!!
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