Butter Pork Chops

Hi

This is indeed a true comfort food and absolutely delish.

I hardly do deep frying in my kitchen because the repercussion, that’s the amount of cleaning up in the kitchen from deep frying, is no fun.   But I really can’t resist not trying out this dish after seeing how tempting it was on Sharon’s blog [Delishar].  

 This is so delicious and best of all it’s so easy too!  I’m totally satisfied with it.

HAPPY COOKING!

INGREDIENTS

600g               Pork chops, pounded to tenderize

1 tsp                Salt

1 tbsp              Sugar

½ tsp              White pepper

½ tsp              Baking soda

1 tsp                Sesame oil

1 tbsp              Fish sauce

1 tbsp              Shao xing wine

1                      Egg white

1 tbsp              Corn flour

                         Enough oil for frying

Butter sauce

2 cloves          Garlic, minced

50g                 Butter

2 sprigs          Curry leaves

80g                 Evaporated milk

2 tbsp             Heavy cream / thickened cream

1                      Pinch of salt

½ tsp              Sugar

¼ tsp              Black pepper

1 tbsp              Cooking oil

1                      Chilli padi, seeded and chopped (optional)

INSTRUCTIONS

(1)Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, baking soda, and egg white for 30 minutes to an hour.

(2)Heat oil and deep fry pork chops until golden brown

(3)Set aside to drain on kitchen towel.

(4)Heat wok and add 1 tbsp cooking oil.

(5)Stir-fry garlic until fragrant.

(6)Add the butter to wok.

(7)Add in curry leaves and stir fry until fragrant.

(8)Pour in evaporated milk, cream, and bring to boil.

(9)Allow sauce to thicken slightly.

(10)Season with salt, sugar, pepper, and chilli padi.

(11)Add pork chops and toss to coat.

(12)Remove from heat and serve.

Note

Heavy cream can be substitute with more evaporated milk.