Hey, friends!
Craving something savory and satisfying? I’ve got just the thing!
Today, I’m sharing my go-to recipe for fried pork chops with rice.
It’s a classic dish that’s simple to whip up and full of flavor.
Juicy pork chops served over fluffy rice? Yes, please!
Let’s dive in and get cooking!
Ingredient Substitutions
For pork chops, boneless chicken breasts or firm tofu can be used as alternatives. These options accommodate different dietary preferences while maintaining a similar texture. Adjust cooking times accordingly, as chicken and tofu may cook faster than pork chops. Shaoxing rice wine can be replaced with dry sherry or apple cider vinegar mixed with a touch of sugar. This substitution provides a similar depth of flavor and acidity. Use the same amount as called for in the recipe. Corn flour can be substituted with all-purpose flour or arrowroot starch for thickening. These alternatives work similarly in creating a crispy coating. Use a 1:1 ratio when substituting, but be prepared to adjust the quantity slightly if needed to achieve the desired consistency.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 35-45 g
- Carbohydrates: 50-60 g
Ingredients
For the brine:
- 1.5 tsp baking soda
- 1 tbsp salt
For the pork chops:
- 1 tsp sesame oil
- 1.5 tbsp light soy sauce
- 1 tsp five-spice powder (for a balanced aromatic flavor)
- 2 thick pork chops (about 1-inch thick, preferably bone-in)
- 1/2 tsp sugar
- 1.5 tbsp Shaoxing wine (adds depth and tenderizes the pork)
- 2 tbsp corn flour
For the fried rice:
- 2 tbsp Shaoxing wine
- 1/2 tsp sugar
- 1 tsp sesame oil (for finishing, adds nuttiness)
- 2 tbsp light soy sauce (I use Kikkoman brand)
- 1 tsp five-spice powder
- 1 tbsp sesame oil
- 2 tbsp corn flour
- 2 eggs
- 1 pinch salt
- 2 scallions (green onions, thinly sliced)
- 1 pinch white pepper
For serving:
- 2 scallions
- 1 drizzle sesame oil
- 2 eggs
- 1 pinch white pepper
- 1 pinch salt
- 1 cup jasmine rice (cooked and cooled, day-old if possible)
Step 1: Prepare and Brine the Pork Chops
Start by preparing two thick pork chops.
Trim any excess fat and use the back of a knife to tenderize the meat, increasing the surface area for marinating.
Next, mix 1 tablespoon of salt and 1.5 teaspoons of bicarbonate of soda with a bowl of water to create a brining solution.
Submerge the pork chops in this solution for no more than 20 minutes to enhance flavor and tenderness.
Step 2: Cook the Rice and Prep Ingredients
While the pork is brining, cook a suitable grain, such as Taiwanese or Japanese rice, using a rice cooker or on the stovetop according to package instructions.
Beat a couple of eggs in a bowl and finely chop a couple of spring onions for later use.
Step 3: Marinate the Pork Chops
After 20 minutes of brining, remove the pork chops from the solution, leaving them moist to retain their juiciness.
Season them with 1 teaspoon of five spice, 0.5 teaspoon of sugar, 1-2 tablespoons of Shaoxing rice wine, 1-2 tablespoons of light soy sauce, and 1 teaspoon of sesame oil.
Massage this marinade into the pork chops thoroughly.
Then, add a couple of tablespoons of corn flour and massage again to create a creamy texture around the chops.
Step 4: Cook the Pork Chops
Heat oil in a wok until it is sizzling.
Carefully lay the marinated pork chops in the hot oil, deep frying until they are cooked through and crispy on the outside.
Once done, remove the pork chops and let them rest, allowing the juices to redistribute.
Step 5: Prepare the Fried Rice
In the same wok, heat the cooked rice.
When the wok is smoking hot, add the beaten eggs and stir to combine as they begin to set.
Add the rice back into the wok, mixing well to ensure each grain is coated with egg.
Season the rice with a pinch of salt, white pepper, and a drizzle of sesame oil.
Incorporate the chopped spring onions and mix thoroughly.
Step 6: Assemble and Serve
Serve the fried rice on a plate, then place the crispy pork chop on top, letting it rest over the rice.
This dish is now ready to be enjoyed, providing a delicious combination of flavors and textures.
