This is classic Hong Kong bistro dish. The sauce is savory. With the juicy pork chop. It is simple but deliciousAt Canada, finding a good quality pork chop with onion sauce is not easy. It is better to make it homeEvery family may have their own version. I am going to share the one mostly serve in HK bistroTo make it right, you must tenderize the pork chop properly. And please don't over cook the pork chop. Otherwise it will dried and chewy to eat.
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Ingredients
- 800 g pork chops (boneless)
- 100 g onion (sliced)
- 2 tbsp cornstarch
Seasoning
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp light soy sauce
- 1 tsp sugar
- 2 pcs egg
Sauce mixture
- 350 ml chicken broth (or water)
- 3 tsp oyster sauce
- 2 tsp sugar
- 1 tsp ground black pepper
- 2 tsp Maggi seasoning
- 2 tsp dark soy sauce
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Tenderize pork chops on both sides. Marinade them with seasoning for 30 minutes or more
- Coat the pork chop both sides with cornstarch. Heat the pan with medium high heat. Add in 2 tsp oil. Pan-fry the pork chop 2-3 mins each side until medium done. Put it aside
- Heat the frying pan with medium high heat. Add in 1 tsp of oil. Sautee the onion for 1-2 mins until onion is soft. Add in the sauce mixture and bring it to boil. Add back the pork chop and let it cook for 2 mins
- Add enough starch mixture to thicken the sauce. Dish it up and enjoy.
