Chef John’s Crispy Fried Pork Chops

 INGREDIENTS:

• 10.5 oz Pork Chops
• 3 oz [For pickles] Radish
• 2 cup [For pickles] White vinegar
• 0.5 cup [For pickles] Sugar
• 0.25 tsp [For pickles] Salt (to taste)
• 5 slice [For pickles] Fresh lemon
• 5 piece [For pickles] Dried apricots
• 2 tbsp [Marinade] Cooking wine
• 1 tbsp [Marinade] Soy sauce
• 1 tbsp [Marinade] Oyster sauce
• 1 tbsp [Marinade] Five Spice Powder
• 0.5 tsp [Marinade] White pepper (to taste)
• 0.5 tsp [Marinade] Black pepper (to taste)
• 1 tsp [Marinade] Sugar
• 1 cup [Coating] Water
• 1 large [Coating] Egg
• 0.25 cup [Coating] Cornstarch
• 0.5 cup Panko bread crumbs
• 1 tbsp [Sauce] Butter
• 1 tbsp [Sauce] Garlic, minced
• 1 tbsp [Sauce] Onion, minced
• 1 oz [Sauce] White mushroom, diced
• 0.25 cup [Sauce] Ketchup
• 2 tbsp [Sauce] Red wine
• 0.25 cup [Sauce] Fresh milk
• 1 tbsp [Sauce] Worcestershire Sauce
• 1 tsp [Sauce] Sugar
• 0.25 tsp [Sauce] Black pepper (to taste)
• 1 tbsp [Sauce] HoneyPlay Video
• DIRECTIONS:

Step 1

To flatten each pork chop: working from center, gently pound pork with flat side of meat mallet or cleaver until about 1/4 inch thick. This will help the marinade to penetrate and cook evenly when frying.

Step 2

In a large bowl, mix and pork with all the marinade ingredients. Set aside for 2 hours.

Step 3

Coat the marinated pork with egg and cornstarch mixture.

Step 3-1

Coat each pork chop thoroughly with panko bread crumbs.

Step 4

In a frying pan with heated oil, deep-fry the pork chops at 300-350℉/150-180℃ at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).

Step 5

In a large skillet, add butter and minced garlic, cook for 15-20 seconds until fragrant. Then, add the rest of the sauce ingredients and cook for 2~3 minutes until thicken. This will be the dipping sauce for the fried pork chops.

Step 6

Optional: make the pickled radish as a side dish. In a large bowl, mix the radish, white vinegar, sugar, salt, lemon juice, dried apricots, and set aside for 2 hours. Serve hot.