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Southern Kitchen: Peking Pork Chops


Indian Girls in Pontiac

A traditional Chinese favorite is given a Southern twist in these Peking Pork Chops. The pork chops are perfectly crispy after being marinated in a delicious sauce and fried. They have a delectable blend of savory and sweet flavors with a touch of spice. Ideal for a special supper or to wow your guests with a distinctive take on classic Southern fare.

Ingredients:
  • 4 bone-in pork chops
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 2 cups vegetable oil for frying
  • Green onions for garnish
  • Cooked white rice optional

Instructions:

Combine the soy sauce, hoisin sauce, honey, sesame oil, rice vinegar, Chinese five-spice powder, and red pepper flakes if using in a bowl

This marinade is what youll use

Pour the marinade over the pork chops and place them in a plastic bag that can be sealed

Refrigerate for a minimum of 30 minutes, or better yet, overnight, after sealing the bag

Take the pork chops out of the marinade and allow any extra liquid to drain off before cooking

Each pork chop should be first coated in flour, then dipped in beaten eggs, and finally coated with breadcrumbs, pressing the breadcrumbs firmly to adhere to the pork

In a large skillet, heat the vegetable oil over medium-high heat

Add the breaded pork chops carefully, and fry for 45 minutes on each side, or until cooked through and golden brown

Fry them in batches if necessary

To drain any extra oil, move the fried pork chops to a plate covered with paper towels

Add some chopped green onions as a garnish and serve hot, either by themselves or over hot cooked white rice

Savor your Peking Pork Chops from Southern Kitchen


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