Pan-fried Chinese Pork Chops with a fragrant simmering sauce seasoned with garlic, five-spice and cinnamon. Serve this easy yet impressive Chinese dish with my Sichuan-Style Spicy Potato Salad for a weeknight meal victory!
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Looking for a quick and easy weeknight meal? Look no further than these mouthwatering Chinese Pork Chops! Accompanied by a spicy Sichuan-Style Potato Salad, it makes for an incredibly flavorful, authentic Chinese dish. The best part: It is super easy to make and comes together in no time!
We are huge fans of pork chops! Not only are they super tender and delicious, but they are also an inexpensive source of protein. Pork chops come from the area around the pig’s hip and often include part of the hip bone. They are fairly lean, so we have to be extra careful not to overcook them. I usually fry them for about 2 1/2 minutes each side and then baste them with whatever sauce I have prepared. Pork should be cooked until the internal temperature at the thickest part of the meat reaches 145 degrees. As the chops continue to cook past this point they become increasingly tough, chewy, leathery, and all the things we don’t want them to be. I tend to take the meat out of the pan at around 142 F and let it rest for a bit.
Taking pork chops from the fridge and immediately placing them in a hot pan or into a hot oven is generally a bad move and will likely result in unevenly cooked meat. We’ve all had the odd ” overcooked on the outside and undercooked on the inside” incident, right? Make sure to take the marinated meat out of the fridge about 20 minutes before frying.
This Sichuan-Style pork chop dinner is a weeknight meal victor !!
Chinese five-spice powder and a hint of cinnamon give the marinade a delicious flavour. You could serve these succulent Chinese Pork Chops with plain white rice but I like to have it with my all-time favourite Chinese side-dish: A spicy grated potato salad from the Sichuan Province!
Let’s talk about this Sichuan-Style Potato Salad. I came across it on one of my all-time favourite blogs, Omnivore’s Cookbook, and have made it about 10 times in the last 3 months. That’s a lot for someone who gets bored as easily as I do. This Chinese-style potato salad is a super easy side-dish that you can whip up in less than 30 minutes. It’s different from any other potato salad I have ever made. You basically grate a raw, peeled potato and par-boil the slivers for a minute or so.What follows is serious Chinese kitchen magic. We infuse some oil with Sichuan-Pepper and chilli and pour this aromatic, hot infused oil directly over the blanched vegetables. The hot oil will cook the vegetables further and bring all the flavours together. Fun, huh?
I tell you, tucking into a big portion of these succulent Chinese Pork Chops covered in this fragrant simmering sauce is an absolute pleasure! The simple spicy potato salad it the perfect accompaniment. It is so much lighter than any potato salad I have ever eaten and it sets a bright, spicy and sour counterpoint to the sweet-ish sauce. Ant impressive and authentic Chinese dish easy enough for weeknights, yet also so special in flavour that you could easily serve it for a special occasion like the upcoming Valentine’s Day.
One last little ingredient-related tip: For my marinade, I like to use Organic Ground Ceylon Cinnamon, as it helps works to help the body digest and break down foods more easily, which may help insulin reach the cells quicker and may help lower the response.
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Chinese Pork Chops with Spicy Sichuan-Style Potato Salad
Marinated and pan-fried Chinese Pork Chops with a fragrant sauce seasoned with garlic, five-spice and cinnamon. Serve this easy yet impressive dinner with a simple Sichuan-Style spicy Potato Salad
- 1,5 cm fresh ginger
- 2 cloves garlic
- 2 pork chops
- 2-3 tbsp soy sauce, dark
- 1 tsp sesame oil
- 1 tbsp rice wine
- 1 tsp five-spice-powder
- 1/4 tsp cinnamon
- 2 tbsp brown sugar or coconut sugar
- 1 big potato about 400g
- 1 tbsp rice vinegar
- 1-2 tsp sugar or sweetener of choice
- 4 tbsp oil canola, avocado or coconut
- 1/2 tsp Sichuan peppercorns
- 1 red chilli, sliced without seeds for a milder version
- 1 tbsp hoisin sauce
- 125 ml white wine
- salt and pepper
Peel and grate ginger. Peel and chop one of the garlic cloves. Dab all the surface area of the chops dry with paper towels
In a medium-sized bowl, whisk together soy sauce with sesame oil, five-spice, cinnamon and sugar until the sugar dissolves. Pour mixture into a large freezer bag and add the pork chops. Let marinate in the fridge for at least 2 hours. Take chops out of the fridge about 30 minutes before you plan to fry them.
Peel potato and chop or grate it into slices using a vegetable slicer. Peel and chop the leftover garlic clove. Fill a large pot with about 1 l water, add some salt ( about 1 tsp) and bring to a boil. Add the chopped potatoes and let simmer for 1-2 minutes until al dente. Remove potatoes from water and rinse with cold water to stop the cooking process. Drain and add to a bowl. Toss potatoes with chopped garlic, rice wine vinegar, 1-2 tsp of sugar (or sweetener) and 1/2 tsp of salt.
In a small pan, heat up 2 tbsp of oil on medium heat. Add pepper and fry for about 2 minutes or until you notice the fragrant aroma filling your kitchen. Remove pepper and throw away. Add chilli to the oil and fry until they start to turn brown. Remove and add the hot oil to the grated potatoes. Mix and let stand at room temperature until the pork chops are ready.
Heat another 2 tbsp of oil in a big frying pan over medium-high heat. Take pork chops out of the freezer bag and add to the hot pan. Fry for 2 minutes per side, then add the marinade from the freezer bag, the hoisin sauce and the wine. Let come to a boil and start basting the chops in the sauce. Remove meat from the pan after 2 minutes and let rest. Reduce simmering sauce until it reaches the desired consistency and spoon over the plated pork chops.
Serve the Chinese Pork Chops with a side of Sichuan-Style Potato Salad and enjoy!
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