67min 4 ppl
Hainanese Pork Chop
67 minutes
4 people
Hardover 60 min or 12+ steps
67 min · 8 steps
Hard: over 60 min or 12+ steps
578 kcalper person
Protein 32g
Carbs 45g
Fats 30g
About this dish
Singapore's Hainanese-style pork chop: pounded pork coated in a crisp breadcrumb crust and fried until golden, finished with a sweet-savoury onion and tomato sauce in the tradition of the island's colonial-era Western cafes.
Allergy Info
Gluten, Eggs, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionssliced1
- Potatoescut into wedges2
- Carrotscut into batons2
Meat & Poultry
- Pork loinchops, about 150 g each, pounded thin4
Dairy & Eggs
- Eggsbeaten1
Tins & Jars
- Chicken stock250 ml
Dried Goods
- Plain flour60 g
- Breadcrumbs100 g
- Sugar20 g
Oils & Condiments
- ketchup60 ml
- Worcestershire sauce15 ml
- Vegetable Oilfor deep-frying500 ml
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Pound the pork chops to an even 1cm thickness and season lightly.
Approx. 8 minutes
2
Set up three bowls: flour, beaten egg and breadcrumbs, and coat each chop in flour, then egg, then breadcrumbs.
Approx. 10 minutes
3
Cut the potatoes into wedges and the carrots into batons, and slice the onion.
Approx. 8 minutes
4
Heat the vegetable oil in a large frying pan to 175 degrees Celsius and shallow-fry the potato wedges until golden, then drain.
Approx. 12 minutes
5
Fry the breaded pork chops in the same oil for 3 minutes per side until golden brown.
Approx. 8 minutes
6
Insert a meat thermometer into the thickest chop; it must read at least 63 degrees Celsius before removing from the pan.
Approx. 4 minutes
7
In a clean pan, soften the onion and carrots, then stir in the chicken stock, ketchup, Worcestershire sauce and sugar and simmer into a glossy sauce.
Approx. 12 minutes
8
Spoon the onion sauce over the pork chops and serve with the fried potato wedges.
Approx. 5 minutes
