Pork Loin Chops, 1.5 pounds
1/4 cup thin sliced green onion
1/4 cup soy sauce
1 Tablespoon grated fresh ginger root
1 teaspoon sugar
1 teaspoon cooking oil
cornstarch
cooking oil
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First thing you need to do is mix up the marinade for the pork.
Combine the marinade ingredients: green onion, soy sauce, ginger root, sugar, teaspoon oil. Coat your trimmed pork chops with the marinade, turning to get all sides moistened. Allow to sit while you work on the rest of the meal. Give the meat a turning every so often, maybe every ten minutes. Prepare a large frying pan for the meat. You'll need about a cup of cooking oil in the pan. This won't be deep frying, but the pork chops will need enough oil to brown them well.
Heat the oil in the large frying pan for the meat. Remove meat from marinade, gently scraping off extra liquid with your mixing spoon. You don't want them too wet. Coat in cornstarch, like you would flour and lay single layer in the hot oil. Over medium high heat, allow to brown. Flip them over when they are crispy and browned and brown the second side.
Once meat is nicely browned on both sides, remove from pan to paper toweling to catch excess oil from frying. Serve immediately.
Crispy Szechuan Pork Chops coming up...
Mixing marinade ingredients. It may not seems like much, but it's plenty.
Put trimmed pork into liquid.
Turn the meat around in the bowl. Marinade time, about 30 minutes.
Meat removed from the marinade. I allow to sit on a plate for a minute to drain excess marinade. You don't want them too wet before dipping in cornstarch.
Coat pork in cornstarch, both sides.
Cover completely.
Add to frying pan with hot oil. Oil is about 1/4 inch deep.
The chops are browned, need to flip them.
Remove pork chops to paper toweling to drain before putting out to serve.
Dinner's on! :) It was DELICIOUS!! We're all stuffed!! Thank goodness there are a few leftovers. We'll fight over them for lunch tomorrow!
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