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March 1998 Issue
The Chinese Connection
by Philip R. Gantt
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Chinese Pork Chops This recipe is an example of how one can take a traditional dish and convert it to Chinese style by the cooking method. This is definitely one of my favorite ways to prepare pork chops.
  • 1 lb. pork chops (allow 1 or 2 per person)
  • 3 T. sesame oil
  • Salt to taste
  • 1/4 cup cream sherry
  • 5 T. soy sauce
  • 5 green onions, sliced diagonally about 1/4 inch thick
Salt the chops to taste and add the sesame oil to the skillet. Heat the oil over medium to high heat for 1 minute and then add the pork chops to fry, approximately 5 minutes per side depending on thickness. After the pork chops are thoroughly cooked on both sides, pour the soy sauce over the top of the chops and stir them around for about 30 seconds. Turn the chops over and continue stirring for another 30 seconds and then add the sherry. Stir and turn one more time and top with the green onions. Turn heat off, stir once again and serve.

As a variation, add 1/4 cup Oyster sauce along with the sherry for a thicker gravy-type of sauce.

  • Serves: 4
  • Preparation Time: 12 minutes


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