Here is an easy pork chop recipe love by all Malaysians.
So what is so special about this Hainanese Pork Chop, which is the quintessential staple of the Malaysian Chinese restaurants?
First, the recipe includes cream crackers (you read it correctly!)
Secondly, it is the culinary wonder of the cross-cultural amalgamation of the Chinese and European cuisine.
Lastly, you won’t get this Hainanese pork chops at Hainan Island of China.
Enough to keep you suspended?
Made it your own by following this easy pork chop recipe. The preparation is quite straightforward.
Let’s get started.
Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post.
How to make pork chops – The Hainanese style
This Chinese pork chop recipe is invented by the Hainanese people who resided in the Malay Peninsula during the era when this land is the settlement of the British, the Dutch and the Portuguese. Many Hainanese worked as chefs for the westerners, and hence they create dishes that incorporate the essence of the western and Chinese cooking.
Hainanese pork chops are prepared by marinating the pork, deep fried and then serve with a gravy cooked with onions, tomatoes, and garlic.
1. Marinate the pork chops
Pork loin is the preferred cut for making the pork chops. Butterfly each piece of pork loin by slicing along the thickness of the loin, but leaving the end intact to make a butterfly shape. The pork should be about half an inch thick. If you cut it too thick, the crushed cracker coated on the surface will burn before the interior of the pork is adequately cooked.
The marinade consists mainly of the standard ingredients for Chinese cooking, such as ginger juice and light soy sauce.
But there is a surprising addition to the list that makes it unique, Worcestershire sauce. So it is an Asian pork chop with western influence.
Butterfly the pork loin makes it appear bigger and better for presentation.
Pound the pork chop with a meat mallet or the back of your knife to tenderize it.
Marinate the pork chops for at least half a day (no harm to keep in the refrigerator overnight) will tenderize the meat as well as getting all the flavor infused in the pork chops.
You can also marinate the pork chops in advance, and deep freeze it. Stack up the marinated pork chops separated with plastic sheets so that you can remove each pork chop easily.
TheBritish, Portuguese and Dutchare the countries that have settled in peninsula Malaysia in different eras since the fifteenth century. After several centuries, the culinary practice of different culture has firmly accepted by the locals. Many Malaysians like to cook Western food although most of them have a vague idea about the country of origin. They also attempt to incorporate imported ingredients into the local cuisines. The use ofWorcestershire saucein the Hainanese chicken chop is one good example.
ThereforeHainanese pork chopsare created by the Malaysian Chinese, and chances are it is a localized version, meaning the Hainanese in the Hainan Island may not be even aware of such dish is exist.
2. Prepare the coating ingredients for deep-frying
We are using the standard breading method to coat the pork chops before deep frying.
The exception is to use crushed cream crackers instead of breadcrumbs.
Breading prevents moisture loss from the meat during deep frying. It helps to keep the pork chops moist and tender while creating a crispy crust on the surface.
The golden brown exterior also makes the deep-fried pork chops looks appealing.
This technique includes three steps:
1. Dredging the pork chops into the flour. The flour helps to let the egg and the crackers adhere to the pork chops. I like to use an equal part of all-purpose flour and cornflour (cornstarch). Cornstarch yields a crispy coating that can last longer.
2. Moisten it with beaten eggs. Eggs improve the flavor of the coating and let the crushed crackers adhere firmly on the surface.
3. Coat the pork chops with the crushed cream crackers.
Crackers create a crunchy texture with attractive presentation.
If you like deep-fried meat/chicken coated with a sauce similar to the Hainanese pork chops, here are the links to the recipes that you might interested: Chicken karaage- Japanese fried chicken Chicken katsu recipe- How to make the best Japanese fried chicken
Deep-fried the pork chops
Deep-fried the pork chops in hot oil until both sides are golden brown. Use medium heat so that the pork will cook thoroughly at the same time when the crust turns golden brown.
It takes about 4 minutes if you use the deep-fryer. There is no need to flip over since the frying basket prevents the pork chops from touching the surface of the fryer. If you use a skillet or a large saucepan, deep fried two minutes and turn over for another two minutes.
You can use a deep-fryer to fry the pork chops. However, the electric deep fryer required plenty of oil and might not be feasible for home use. I use a saucepan which can hold more than one inch deep of oil to deep-fried most of the food at home. It is more practical since it required less oil than the electric deep-fryer. Saucepan also worked better than the wok because of the flat bottom.
The only downside of using a saucepan is that you have to adjust the temperature manually.
Drained on a kitchen towel or a wire rack to remove excess oil.
Filter the excess oil after frying with a wire mesh strainer. Keep the oil for the next session of deep-frying.
3. Prepare the gravy
If Worcestershire sauce is an essential ingredient of the marinade, then tomato ketchup is equally necessary for making the easy pork chop recipe, Hainanese style.
Start preparing the gravy by sautéing the minced garlic with some vegetable oil.
After that, add the sliced onions and cook over low to medium heat until caramelized.
You may want to add more water or cook it down to a thick gravy. It depends on your preference, but I preferred the thicker version so that the gravy can effectively adhere to the chicken.
You can serve the pork chops by pouring the gravy on it, or keep the gravy separately to preserve the crunchiness of the pork chops. The coating is still crunchy for 20 minutes, which is long enough to remain crunchy for the guests
Now that I have shown you the easy pork chop recipe, Malaysian style. You can serve this Chinese pork chop along with potatoes chips and a simple salad, just like what you will get at the typical restaurants in Malaysia.
The Easy Pork Chop Recipe
Yield: 4 pork chops
This easy pork chops are prepared by marinating the pork, deep fried and then serve with a gravy cooked with onions, tomatoes, and garlic.
Cut the pork loin into one inch thick pieces. Butterfly it and pound it with a meat mallet.
Marinate the pork with the ingredients in A for half a day. (Or overnight)
Remove the pork chops from the marinade. Coat with flour, then beaten egg, and lastly the crushed crackers. Lightly press the cracker to let it stick onto the surface.
Deep-fried the pork chops until it turns golden brown.
Saute the minced garlic until aromatic. Add the sliced onion until and saute until soft and lightly caramelized.
Add the remaining ingredients in C and cook until it reduces to a gravy.
Serve either by pouring the gravy on the pork chops, or separately if you want to preserve the crispiness of the pork chops.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
At 400 degrees F you can count on 7 to 8 minutes for each 1/2 inch of thickness your pork chops are. So, 3/4-inch-thick chops will take 10 to 12 minutes, 1-inch-thick cooks in 15 to 16 minutes, and so on.
The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.
When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.
Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.
High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.
Is it better to bake pork chops at 350 or 400? Unless a meat or vegetable is being covered for a “Low and Slow” approach, I like higher-temp cooking. 400 degrees is efficient at maintaining the sear on the outside while cooking the meat through for juicy results.
Preheat the oven to 375 degrees F (190 degrees C). Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes.
Place pork chops on a baking sheet and allow to cook until a meat thermometer reaches 145 degrees. This will take about 15 minutes, depending on the thickness of your pork chop. You can check the pork chop about 7 minutes in, flipping on the pan if desired to ensure an even roast.
In a large nonstick skillet, cook chops in butter over medium heat, flipping once. Cook until the meat juices run clear, and the chops reach an internal temperature of 145°F. Remove and keep warm. Editor's Tip: Try these boneless pan-fried pork chops with an easy Parmesan sauce for a boost of flavor.
Rib Chop: Cut from the rib section of the loin, these chops have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. They are a favorite in the test kitchen. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle.
Avoid Overcooking with the Stovetop-to-Oven Method
Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they're very easy to overcook. This is why I like to start the pork chops on the stovetop, where they get a good sear, and then transfer them to the oven to finish cooking.
As with my dad's pork chops, grilling is a high temperature cooking method. While I recommend cooking low and slow, I emphasize the word slow. This will not be a fast cooking process, so try it when you aren't rushed. I put them in the oven, covered on the lowest bake setting, which happens to be 170 degrees.
In a large cast-iron skillet over medium heat, heat the oil until it shimmers. Cook the pork chops for 4 to 5 minutes per side, or until a thermometer inserted in the pork reads 145°F.
Address: 58866 Tricia Spurs, North Melvinberg, HI 91346-3774
Phone: +50616620367928
Job: Real-Estate Liaison
Hobby: Graffiti, Astronomy, Handball, Magic, Origami, Fashion, Foreign language learning
Introduction: My name is Lilliana Bartoletti, I am a adventurous, pleasant, shiny, beautiful, handsome, zealous, tasty person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
