Mammah! I remember when you used to make us a good ole pork chop Sandwich. #pollowang
PERFECT FRIED PORK CHOPS | CRISPY SOUTHERN FLAVOR | EASY RECIPE TUTORIAL
So you guys have been asking me for more pork videos and I have made it a point to add them into the rotation, so may I introduce to you this Perfectly Fried & Delicious Poke CHOP? Yes, I said POKE, because that's how we pronounce it where I am from lol. There are no real secrets here other than GOOD HOT GREASE! Check out the recipe and let me know what you think in the comments!
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 2-4 Prep Time: 5 Mins Cook Time: 15-20 Mins
TEMP: Medium Heat SKILLET: 13 Inches
- 6 Thinly Sliced Pork Chops (May use other chops but cooking time may vary.)
- Vegetable Oil for Frying
- 1 Egg Yolk
- Hot Sauce
- 1 Tsp Seasoned Salt
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
FLOUR MIXTURE:
- 1.5 Cups All Purpose Flour
- 1 Tbsp Cornstarch
- 1 Tsp Seasoned Salt
- 1 Tsp Paprika
- 1/2 Tsp Onion Powder
- 1/2 Tsp Turmeric
ORIENTAL PORK CHOP RECIPE BY COOKINGEE | EASY RECIPE | SIMPLE RECIPE
Ingredients:
4 pcs big pork chops
1 can Cream of Mushroom
1/4 cup soy sauce
1 tsp garlic, minced
1 tsp ginger, minced
1 cup pineapple juice
1/4 cup cooking oil
Salt and Pepper to taste
Procedure:
1. In a bowl mix pineapple juice, soy sauce, garlic and ginger. Then mix it well
2.Pour the soy sauce mixture into the pork chop. Marinate for at
least 30 minutes.
3. Heat oil in a pan, pan fry the pork chop on both sides until
medium brown.
5. When cooked, set it aside then fry the rest of the pork chop.
6. In a separate pan, pour 1 cup of water and cream of mushroom.
Stir it well. Then bring to a boil.
7. When boiling, put back the pork chop, then cover and simmer for
30 minutes or until the sauce thickens.
8. When cooked, you can adjust the taste by putting salt and
pepper. Then mix it well.
9. Serve and Enjoy with you family and loved ones. Hope you'll
like our recipe. See you!
#Oriental #PorkChop #CookinGee
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Smothered Pork Chop Full Meal
This video is the complete meal.
Breaded Pork Chops Recipe
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As one of the representatives of Shanghai-style Western food, fried pork chop has localized and become part of the daily catering choices of Shanghainese. The prime dipping sauce for this dish is 辣酱油, translated as spicy soy sauce, which is a Chinese variant of Worcestershire sauce. It was brought from England in the 19th century. The umami taste and a slight sourness pair well with deep-fried crispy food.
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INGREDIENTS
450 grams (1 lb) of boneless pork chop, sliced into 1/2 inch thick slaps
1 tbsp of soy sauce (Amazon Link -
1.5 tsp of paprika (Amazon Link -
1 tsp of salt (Amazon Link -
1 tsp of sugar
1 tsp of garlic powder (Amazon Link -
1/2 tsp of ginger powder (Amazon Link -
1/2 cup of buttermilk
3 tbsp of all-purpose flour (Amazon Link -
1.5 cups of all-purpose flour
1/2 tsp of salt to season the coating
1 tsp of white pepper (Amazon Link -
1 tbsp of baking powder (Amazon Link -
2-3 tbsp of water
2-3 cups of oil
A few tbsp of Worcestershire sauce as a dipping sauce (Amazon Link -
INSTRUCTIONS
Use a sharp knife to make some cuts on the thin layer of fat around the edge of the pork chop slaps. This will prevent the silver skin from shrinking, and the meat will not bulge up while cooking. If you don't eat pork, you can use chicken breast.
Use the back of your knife or a meat tenderizer to hit the meat on both sides until the surface becomes rough. Porkchop is very lean; it becomes tough, chewy, and dry if you don't tenderize it correctly.
Marinate the pork chop with soy sauce, paprika, 1 tsp of salt, sugar, garlic powder, ginger powder, and buttermilk. Let it rest in the fridge for at least 2 hours or until the pork absorbs most of the buttermilk.
Mix the marinaded porkchop with 3 tbsp of all-purpose flour thoroughly. A thin layer of batter will help to catch more coating.
Combine 1.5 cups of all-purpose flour with 1/2 tsp of salt, white pepper, and baking powder. Slowly drizzle in 2-3 tbsp of water and stir to create tiny little lumps. Rub the flour between your hands to make the lumps even and fine. The flour bits will attach to the pork and create an extra crispy layer.
Use a fork to transfer a piece of pork onto the coating. Then, berry the pork and give it a few solid presses. Shake off the excess flour and set it aside on a rack. Continue to coat the rest piece of the pork. A fork is very helpful here because you don't need to touch the wet pork with your bare hand.
Let the breaded pork rest for 15 minutes, so the dry flour has enough time to bond together, and it will fall off less when deep frying. Don't rest the pork on a flat board; otherwise, the flour clumps on the bottom side will compact together and lose some of the fluffiness.
Bring the oil to 360 F. Deep fry the pork chop over medium heat for 8-10 minutes or until the internal temperature reaches 145°F (63°C).
Pair with Worcestershire sauce and serve with white rice.
Grilled Pork Chops with a Spicy Jerk Sauce
Jerk Pork Chops – Grilled Pork Chops with Jerk Seasoning and Sauce
#jerkchops #jerkpork #howtobbqright
What Malcom Used In This Recipe:
- Malcom's Jammin' Jerk Seasoning
Grilled Jerk Pork Chops
For this recipe I take a pack of boring, family style pork chops - yeah the cheap, thin cut pack - and turn them into delicious, Jerk Pork Chops.
Thin-cut chops are perfect for jerk style cooking. Fresh flavors from spicy scotch bonnet peppers, All spice, onion, citrus, and dark brown sugar coat the meat. As it cooks over hot coals, the outside begins to char and the jerk flavors develop. It’s the simplest form of grilling; all you need is a basic grill and hot coals. Traditionally pimento wood is burned down but you can substitute just about any wood or charcoal.
First the chops are smothered with a jerk marinade made with fresh squeezed lime juice, soy sauce, olive oil, Jerk Seasoning , dark brown sugar, green onion and scotch bonnet peppers. Marinate in the refrigerator for at least an hour.
Go ahead and make the finishing jerk sauce while the chops are in the fridge. Place a couple Tablespoons of butter in a small pot over medium heat. Add minced garlic, thinly sliced green onion (the white parts), and finely chopped scotch bonnet pepper and sauté for 2-3 minutes. Pour in pineapple juice, ketchup, lime juice, and Jammin’ Jerk seasoning and bring to a slight simmer. Pour the sauce into a jar and reserve.
To cook the jerk chops I fired up my Weber grill using Royal Oak lump charcoal topped with a couple splits of Post Oak. For indirect cooking I set my Santa Maria attachment (from Gabby Grills ) on top of the weber. Remove the chops from the marinade and season both sides with a little more Jammin’ Jerk.
Place the chops close to the coals for the first few minutes. Keep a close eye on them and turn often. Once they start to brown on both sides, move the chops away from the heat and brush with Jerk Sauce. Continue to grill, flipping often until the chops start to char and the sauce caramelizes.
Garnish with thinly sliced green onions tops and serve with an ice cold Red stripe! These chops will have you Jammin’ to the island vibes right at home!
Jerk Pork Chops Recipe
- 1 pack thin cut, bone in pork chops - family pack
- Malcom’s Jammin’ Jerk Seasoning
Jammin' Jerk Marinade:
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/2 cup olive oil
- 1/2 cup water
- 1/4 cup soy sauce
- 2 Tablespoons Malcom’s Jammin’ Jerk Seasoning
- 2 Tablespoons dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3-4 green onions white part only thinly sliced
- 1-2 scotch bonnet or habanero peppers finely chopped
Jammin' Jerk Sauce:
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- juice of 2 limes
- 2 Tablespoons dark brown sugar
- 1 Tablespoon butter
- 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
- 3 cloves garlic minced
- 3 green onions thinly sliced
- 1 scotch bonnet or habanero pepper finely chopped (more or less for desired heat level)
Jerk Chop Directions:
1. Combine the ingredients for the marinade in a medium size bowl. Arrange the chops in a shallow pan and cover with marinade. Cover the pan with plastic wrap and refrigerate for 1 hour.
2. Prepare the jerk sauce: In a small pot melt butter and sauté garlic, green onion, and pepper for 2 minutes. Add brown sugar, Jammin’ Jerk seasoning, ketchup, pineapple and lime juice. Stir to combine and bring to a slight simmer. Remove from heat and pour in a jar.
3. Prepare charcoal grill for indirect cooking - 2 zone fire. I used a Santa Maria attachment on the weber but you can cook this recipe on any grill with 2 zone set up.
4. Remove the chops from the jerk marinade and season lightly with Jammin’ Jerk seasoning on all sides. Place the chops on the cooking grate over the direct side of the coals.
5. Cook the chops for a few minutes on each side flipping often until browned.
6. Raise the Santa Maria grate or move the chops to the indirect side of the grill and brush with Jerk sauce. Continue cooking and flipping the chops until the sauce caramelizes on all sides. Total cook time is about 12-14 minutes.
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Jerk Chop Recipe