Shanghai Style Pork Chops |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a recipe I received from my husband when we got married. It had been given to him from his seminary days when he shared a house with a married couple. This was a recipe he actually prepared himself way back before I knew him. He has since happily given up all cooking responsibilities to me! I've tweaked the sauce just a bit - it has a nice, spicy flavor. Ingredients:
1/2 cup flour |
1 egg |
1/2 teaspoon salt |
4 tablespoons water |
4 center-cut pork chops, 1/2 inch thick |
1/4 cup soy sauce |
3 tablespoons brown sugar |
3 tablespoons ketchup |
2 tablespoons sherry wine |
1 tablespoon rice vinegar (or cider vinegar) |
4 tablespoons water |
2 tablespoons flour |
crushed red pepper flakes, to taste (optional) |
oil, for frying |
Directions:
1. Mix the water, egg, flour and salt into a batter.
2. Dip chops into batter and coat completely. Remove from batter and set aside.
3. Mix all sauce ingredients.
4. Pour oil into skillet. (I used about 4 T; the original recipe says enough to cover chops - I just didn't want to use that much).
5. Put chops in hot oil, reduce flame and brown about 4 minutes, then turn over and brown on other side. Take chops out and drain.
6. Over low flame, heat sauce in a large skillet, stirring about 2 minutes till thickened.
7. Add chops and simmer about 5 minutes (till chops are cooked through.
8. Good served with rice or noodles.
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