Easy and Juicy homemade boneless pork chops are simple to make at home. It's simple and fast less than 20 mins. This savory Taiwanese boneless pork chop recipe is full of garlic and soy sauce flavor.
Ingredients
Pork Chop Marinade:
- 1 lb /430g boneless pork chops
- 2.5 tablespoons soy sauce
- 4 cloves garlic, minced
- 60 ml cola
- 1 tablespoon ground black pepper
- 1 tablespoon cooking oil
Pork Chop Seasoning:
- scallion, thinly sliced
Instructions
PREPARE PORK CHOP:
- We want thin pork chops, so cut the pork into 1-1.5 thin slices and use the back of a knife or a meat mallet to loosen the pork chop. I use the back of the knife to loosen the pork. You need to tap both vertically and horizontally against the grain. Repeat the same on the other side. If you want to know what is against the grain. You can read how to tenderize beef/pork in my earlier post.
- Then break up the tendons ( cut a couple of knives on the white part of the edge of the meat) so that the meat doesn't shrink into little pieces during frying. And the pork chop will be tender. This is how Chinese restaurants tenderize pork chops. Put them in a zip bag.
PORK CHOP MARINADE:
- Put soy sauce, garlic, ground black pepper, and cola in the zip bag. Use your hand to message them with these sauces first so that the pork chop can absorb the sauces better.Then you add oil to coat the pork. Then, when you fry it, the moisture of the meat will be trapped by the oil and the meat will be juicier. At the same time, you don't have to add too much oil to the pan when frying. It's healthier and has fewer calories.
- Put them in the refrigerator for at least 2 hours. You can also leave them overnight.
PAN FRIED PORK CHOPS:
- Put 1 tablespoon of oil in a large skillet and heat over medium-high heat.
- Add the pork chops. Be sure to dip the pork chops into the oil in the pan so that each piece of pork chop is coated with oil. Turn the chops only after 2 to 3 minutes so that they get a nice caramel color while frying.
- Fry each side for about 2-3 minutes, depending on the thickness of the pork chop. Thin pork chops take about 4 to 6 minutes, thick pork chops about 5 to 8 minutes. Or until the underside is caramelized.
- Take the pork chops to a plate and serve them with fried rice and some vegetables.You can eat them with fried rice and stir-fried Nappa cabbage or bok choy with it. It's nutritious and healthy.
Tips & Notes:
1. The easiest way to tenderize pork chops
* One of the easiest ways to tenderize pork chops is to cut them into thin slices, about 1-1.5 inches thick, and then use a meat mallet or the back of a knife to loosen the meat fibers. To do this, use the back of a knife to gently tap the pork chops vertically and horizontally against the grain. Repeat the same process on the other side.
* To prevent the meat from shrinking into little pieces during frying, it's also important to break up the tendons. This can be done by cutting a couple of small slits on the white part of the edge of the meat.
* This tenderizing technique is commonly used in Chinese restaurants and can result in pork chops that are flavorful and tender. If you're unsure about what "against the grain" means, you can refer to my earlier post on how to tenderize beef or pork. 2. How to marinate pork chops to tenderize?
* It consists of soy sauce, garlic, ground black pepper, cola, cooking oil and water. The soda in the cola can soften the pork, and the sugar creates a natural caramel flavor after roasting or frying. Add water to neutralize the salty taste so the soy sauce doesn't make the meat too salty.
* If you add oil, the oil can coat the pork so that when you fry the meat, the moisture in the meat will be trapped by the oil and the meat will be juicier. At the same time, you don't have to add too much oil to the pan when frying. It's healthier and has fewer calories.
* One of the easiest ways to tenderize pork chops is to cut them into thin slices, about 1-1.5 inches thick, and then use a meat mallet or the back of a knife to loosen the meat fibers. To do this, use the back of a knife to gently tap the pork chops vertically and horizontally against the grain. Repeat the same process on the other side.
* To prevent the meat from shrinking into little pieces during frying, it's also important to break up the tendons. This can be done by cutting a couple of small slits on the white part of the edge of the meat.
* This tenderizing technique is commonly used in Chinese restaurants and can result in pork chops that are flavorful and tender. If you're unsure about what "against the grain" means, you can refer to my earlier post on how to tenderize beef or pork. 2. How to marinate pork chops to tenderize?
* It consists of soy sauce, garlic, ground black pepper, cola, cooking oil and water. The soda in the cola can soften the pork, and the sugar creates a natural caramel flavor after roasting or frying. Add water to neutralize the salty taste so the soy sauce doesn't make the meat too salty.
* If you add oil, the oil can coat the pork so that when you fry the meat, the moisture in the meat will be trapped by the oil and the meat will be juicier. At the same time, you don't have to add too much oil to the pan when frying. It's healthier and has fewer calories.
Nutrition Information:
Serving: 430g Calories: 296kcal (15%) Carbohydrates: 3g (1%) Protein: 35g (70%) Fat: 15g (23%) Saturated Fat: 4g (25%) Cholesterol: 101mg (34%) Sodium: 913mg (40%) Potassium: 638mg (18%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 17IU Vitamin C: 1mg (1%) Calcium: 30mg (3%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
