Best 12 Chinese Pork Chops Recipes

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

SAUCY CHINESE PORK CHOPS

Steps:

• Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

MARINATED PORK CHOPS, CHINESE STYLE

Steps:

• Marinate the chops in a mixture of the soy sauce, garlic, scallions, ginger, sesame oil and pepper for two hours at room temperature.
• Heat the peanut oil in a skillet large enough to hold the chops comfortably, remove them from the marinade and brown them for three to four minutes on each side. Add the wine, hoisin sauce and remaining marinade, scrape up the cooking juices, cover and cook over medium heat for about five minutes, or until the pork is done. Be careful not to overcook the meat or it will be tough.
• Place the chops on heated plates and spoon the sauce over the top.

CHINESE PORK CHOPS

Steps:

• Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender., Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

GRILLED CHINESE PORK CHOPS

Steps:

• Prepare the pork chops by removing all of the fat.
• Then poke both sides of each chop with a fork.
• Place the chops in a container with a tight fitting lid to be marinated.
• In a separate bowl, mix together thoroughly all of the ingredients for the marinade.
• Pour the marinade over the pork chops and stir them to coat.
• Place them in the refrigerator and marinate overnight.
• When you are ready to cook the chops, pre heat the grill to medium high.
• Once the grill is hot remove the chops from the marinade and immediately place them on the grill.
• Reserve the marinade in the container and let the pork chops sit for 2 minutes.
• After 2 minutes, rotate the chops, don't flip them yet.
• Just turn them to make nice grill marks on the one side.
• Then using the reserved marinade, lightly baste each pork chop.
• Let them cook another 2 minutes and then flip them.
• Lightly baste again with the remaining marinade.
• After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time.
• After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees.
• Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve.

VIETNAMESE/CHINESE PORK CHOPS

Steps:

• Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
• Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

CHINESE PORK CHOPS W/ PEACH SAUCE

Steps:

• Drain peaches and save 1/2 cup of juice. Cut peach slices into smaller pieces and set aside.
• Salt and pepper pork chops on each side. In large skillet, fry pork chops in vegetable oil until brown. Remove chops from skillet.
• In same skillet, pour 1/2 cup of reserved peach juice, preserves, soy sauce, brown sugar, ginger and dry mustard. Stir until mixed. Stir in cut peach slices.
• Place pork chops back into skillet, having chops on bottom and simmer on very lowest heat for 35 minutes covered with a lid. Sauce will thicken as it simmers.
• Serve with sauce and peaches on top of chops. Great with rice as a side dish!

SLOW COOKER CHINESE PORK CHOPS

Steps:

• Spray slow cooker with non-stick cooking spray and add pork chops to the bottom of the slow cooker.
• Top pork chops with onions.
• In a medium-sized bowl, mix together ketchup, brown sugar, soy sauce, water, garlic, and ginger and pour over pork chops.
• Cook on low heat for 3-4 hours or until meat is fall-apart tender.
• Serve over warm rice and top pork chops with sesame seeds and sliced green onions (optional).

CHINESE PORK CHOPS

Steps:

• Mix all ingredients, except crumbs and chops.
• Marinate chops in mixture for a minimum of 3 hours.
• Coat chops with corn flake crumbs and bake on a cookie sheet at 350 for about 45 minutes.

CHINESE FIVE-SPICE-AND-MAPLE-GLAZED PORK CHOPS

Steps:

• Marinating Time: 8 hours, 20 minutes.
• To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
• To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
• Preheat your oven to 350°F Add a little cooking oil to pan and heat over medium-high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.

FRIED PORK CHOPS, CHINESE STYLE

Steps:

• Combine all the items to make a marinade. Trim off some of the fat from the pork chops, but not all. Place pork chops in a shallow plate or platter. Pour marinade over, turning chops several times to coat alll surfaces. Let stand for 2 hours or more. When chops are ready to fry, remove from marinade. Dry with paper towel. Heat a heavy frying pan until hot and dry. Add the vegetable. Turn heat to medium and put in pork chops to brown on one side (about 7 minutes). Turn over and fry for 10 minutes more uncovered, lifting and moving each chop once or twice to keep it from scorching, (reduce heat if necessary) Pour leftover marinade over chops, cover turn heat low, and cook for 1 minute. Remove pork chops to serving plates, pour gravy over and serve.

MOUTHWATERING CHINESE PORK CHOPS

Steps:

• Combine all ingredients in gallon sized zip-lock bag. Add meat. Marinate overnight.
• Heat oven to 350 degrees.
• Place pork chops in foil-lined baking pan and pour sauce from the bag over them.
• Cover and bake for 45 minutes.
• Remove foil from pan. Turn chops and bake for an additional fifteen minutes to brown.
• Serve over white rice. I save the drippings and pour them over the rice.