| Donna's Fried Pork Chops ~ Growing up, I didn't like the fat at the edges of the pork chops. My sister, always came to my rescue. She would remove the fat, and I think now some of the meat too! Love you sis. ChileMasters 6 pork chops (about 1 1/3 pound) - group 1 2 tbsp water 1 tbsp soy sauce ½ tsp sherry ( or cooking wine) ½ tsp salt 1 tsp sugar 1 tsp white vinegar 2 garlic cloves, chopped & mashed group 2 1 tbsp cornstarch 2 tbsp water 1 egg yolk oil for frying Sauce: 3 tbsp green onions, chopped 2 tbsp ginger root, chopped 1 clove garlic, chopped ½ tsp sugar 3 tbsp soy sauce 2 tbsp white vinegar 1. Tenderize the pork chops with a meat mallet or small cast iron frying pan. Add group 1 to pork; mix in the egg yolk from group 2 . Add the cornstarch from group 2 and mix. Marinate for 1 hour. 2. Heat the wok, then add the oil group 2. Deep fry pork chops for 4 minutes or until they are golden and thoroughly cooked. Remove and keep warm. 3. Sauce: Mix ingredients for the sauce in a bowl. Chopped hot red pepper flakes may be added, if desired. Pour sauce over pork chops and serve. Serves 6 |
 | |  | |  |