Butter Pork Chops
This plate of goodness has all the makings of the perfect comfort food. Tender pork pieces deep fried until golden then coated in a rich, creamy, buttery, spicy, and oh so yummy sauce. Mmmmm just thinking of it, makes my mouth water!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g pork chops (pounded to tenderize)
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp white pepper
- 1/2 tsp baking soda
- 1 tsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp shao xing wine
- 1 egg white
- 1 tbsp corn flour
- Enough oil for frying
- 2 cloves garlic (minced)
- 50 g butter
- 2 sprigs of curry leaves
- 80 g evaporated milk
- 2 tbsp heavy cream / thickened cream
- 1/4 tsp chicken powder or pinch of salt
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 tbsp cooking oil
- 1 chili padi (seeded and chopped (optional))
Instructions
- 1
Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, corn flour, baking soda, and egg white for 30 minutes to an hour.
- 2
Heat oil and deep fry pork chops until golden brown.
- 3
Set aside to drain on kitchen towels.
- 4
Heat wok and add 1 tbsp cooking oil.
- 5
Stir-fry garlic until fragrant.
- 6
Add 50g butter to wok.
- 7
Add in curry leaves and stir fry until fragrant.
- 8
Pour in evaporated milk, cream, and bring to boil.
- 9
Allow sauce to thicken slightly.
- 10
Season with chicken powder, sugar, pepper, and chilli padi.
- 11
Add pork chops and toss to coat.
- 12
Remove from heat and serve.