 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Jing Tu means capital city in Chinese, which is Beijing the home of this tasty dish. This recipe is from Martin Yan's cookbook. If you can't find 1/4 inch thick pork chops buy them thicker and pound them. Ingredients:
2 tablespoons soy sauce |
2 tablespoons wine |
1 1/2 tablespoons cornstarch |
6 pork chops, about 1/4 inch thick |
1/4 cup ketchup |
1/4 cup sweet and sour sauce |
3 tablespoons worcestershire sauce |
1 tablespoon sugar |
2 tablespoons vegetable oil |
Directions:
1. To make the marinade combine the soy sauce, wine and cornstarch in a bowl.
2. Add the pork chops and turn to coat let stand for ten minutes. To make the seasoning sauce, combine the ketchup, sweet and sour sauce, Worcestershire sauce and sugar in a bowl.
3. Place a wide frying pan over high heat until hot.
4. Add the oil, swirling to coat the sides.
5. Add the pork chops and cook until golden brown, about 2-4 minutes each side.
6. Reduce heat to medium.
7. Add the seasoning sauce; cook, stirring, until the sauce is reduced and thickens slightly, about 3 minutes.
8. Serve over rice.
|
|