Hainanese Pork Loin Chops Chop

Ingredients

• 4 boneless Pork Loin Chops, pounded to ½ inch
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp white pepper
• 2 cups cream cracker crumbs, crushed fine
• 2 eggs, beaten
• ½ cup flour
• 4 tbsp butter
• 1 onion, sliced
• 3 tomatoes, chopped
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 cup chicken stock
• 1 cup Green Peas
• 1 cup neutral oil, for frying

Method

1. Marinate the Pork Loin Chops with the soy sauce, Shaoxing, white pepper, and a pinch of sugar for 20 minutes.
2. Set up a dredging line: flour, beaten egg, then cracker crumbs. Press the crumbs on firmly and let the coated chops rest 10 minutes so the crust adheres in the pan.
3. Make the gravy: melt the butter, soften the onion, add the tomatoes, ketchup, Worcestershire, and stock, and simmer 10 minutes until thickened. Add the Green Peas at the end.
4. Shallow-fry the chops in ½ inch of 350°F (175°C) oil, 3–4 minutes a side, until the crumbs are deep gold and the pork reads 145°F (63°C).
5. Rest 5 minutes, slice thickly, and pour the tomato gravy over the top. Serve with fries or plain rice.