Pork Chops Cantonese

Pork Chops Cantonese Recipe - A Delicious Chinese Dish with Pineapple and Vegetables

Region / culture: China | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4-6

Introduction

Pork Chops Cantonese is a delicious and flavorful dish that combines tender pork chops with a sweet and savory sauce. This recipe is sure to impress your family and friends with its unique blend of flavors.

History

Pork Chops Cantonese is a popular Chinese-American dish that has been enjoyed for many years. It combines traditional Chinese cooking techniques with American ingredients to create a dish that is both familiar and exotic.

Ingredients

4 to 6 pork chops (about 1-0.5 lb or 227 g)
salt and ground black pepper
0.25 cup vegetable oil
1 cup chopped onion
1 20 oz (567 g) can pineapple chunks (drained; reserve syrup)
0.25 cup dry sherry
1 tbsp cornstarch
0.5 tsp ground ginger
3 tbsp soy sauce
1 cup sliced celery
1 cup thinly sliced carrots
2 to 3 cups hot cooked rice

How to prepare

Season the pork chops with salt and pepper. Brown each side in oil. Remove all but 2 tsp of fat. Add the onion and cook lightly. Stir in the pineapple syrup and water to make 1 and 0.25 cups. Add sherry; cover and simmer for 30 minutes or until the chops are tender.
Blend the cornstarch, ginger, and soy sauce. Stir into the meat mixture. Cook for about 1 minute or until slightly thickened. Add the celery, carrots, and pineapple. Cover and cook until the vegetables are tender-crisp, about 10 minutes. Serve with fluffy rice.

Variations

You can use chicken or beef instead of pork chops in this recipe.
Add some crushed red pepper flakes for a spicy kick.
Use fresh pineapple chunks instead of canned pineapple for a fresher flavor.

Cooking Tips & Tricks

Make sure to season the pork chops well with salt and pepper before browning them in oil.

- Be sure to cook the vegetables until they are tender-crisp to maintain their texture and flavor.

- Adjust the amount of soy sauce and ginger to suit your taste preferences.

Serving Suggestions

Serve Pork Chops Cantonese with hot cooked rice for a complete meal. You can also add a side of steamed vegetables for added nutrition.

Cooking Techniques

The key cooking techniques for Pork Chops Cantonese include browning the pork chops, simmering them in a flavorful sauce, and adding the vegetables at the right time to ensure they are cooked to perfection.

Ingredient Substitutions

If you don't have sherry, you can use chicken or vegetable broth as a substitute. You can also use arrowroot powder instead of cornstarch.

Make Ahead Tips

You can prepare the sauce and marinate the pork chops ahead of time to save time on the day of cooking. Store the marinated pork chops in the refrigerator until ready to cook.

Presentation Ideas

Serve Pork Chops Cantonese on a bed of fluffy rice with a garnish of chopped green onions or cilantro for a beautiful presentation.

Pairing Recommendations

Pair Pork Chops Cantonese with a light and refreshing cucumber salad or a side of stir-fried green beans for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pork Chops Cantonese contains approximately 400 calories.

Carbohydrates

Each serving of Pork Chops Cantonese contains approximately 35 grams of carbohydrates.

Fats

Each serving of Pork Chops Cantonese contains approximately 20 grams of fat.

Proteins

Each serving of Pork Chops Cantonese contains approximately 25 grams of protein.

Vitamins and minerals

Pork Chops Cantonese is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains soy and cornstarch, which may be allergens for some individuals.

Summary

Pork Chops Cantonese is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Pork Chops Cantonese is a delicious and satisfying dish that is perfect for a weeknight dinner or a special occasion. With its blend of sweet and savory flavors, this recipe is sure to become a family favorite.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pork Chops Cantonese. It was a warm summer day, and I was visiting my neighbor Mrs. Wong. Mrs. Wong was a sweet old lady who had immigrated to America from China many years ago. She was known in our neighborhood for her delicious Chinese cooking, and I was always eager to learn from her.

On this particular day, Mrs. Wong invited me into her kitchen to watch her prepare dinner. As she moved gracefully around the kitchen, chopping vegetables and marinating meat, I was mesmerized by her skill and precision. I asked her if she would teach me how to make one of her signature dishes, and she smiled and agreed.

Mrs. Wong handed me a piece of paper with the recipe for Pork Chops Cantonese written in her beautiful calligraphy. She explained each step to me carefully, making sure I understood the importance of each ingredient and technique. I took notes diligently, determined to recreate her dish in my own kitchen.

The first step in making Pork Chops Cantonese was to marinate the pork chops in a mixture of soy sauce, garlic, ginger, and Chinese cooking wine. Mrs. Wong explained that this would infuse the meat with flavor and tenderize it at the same time. I let the pork chops sit in the marinade for several hours, allowing the flavors to meld together.

Next, I coated the pork chops in a mixture of cornstarch and egg, which would create a crispy outer layer when the chops were fried. Mrs. Wong showed me how to heat the oil to just the right temperature, so the pork chops would cook evenly and not absorb too much oil.

As the pork chops sizzled in the pan, I could smell the fragrant aroma of garlic and ginger wafting through the air. Mrs. Wong stood by my side, offering words of encouragement and guidance as I flipped the chops to ensure they were cooked to perfection.

Once the pork chops were golden brown and crispy, Mrs. Wong taught me how to make the Cantonese sauce that would be drizzled over the top. It was a sweet and savory mixture of soy sauce, oyster sauce, and brown sugar, with a hint of sesame oil for richness. Mrs. Wong explained that the sauce was the key to bringing all the flavors of the dish together.

I poured the sauce over the pork chops and let it simmer for a few minutes, allowing the flavors to meld together. The sauce thickened and clung to the crispy pork chops, creating a mouthwatering glaze that glistened in the light.

When the dish was finally ready, Mrs. Wong and I sat down to enjoy our meal together. The pork chops were tender and juicy, with a crispy exterior that gave way to a burst of flavor in every bite. The Cantonese sauce added a depth of flavor that was both sweet and savory, perfectly complementing the pork.

As I savored each mouthful, I thanked Mrs. Wong for sharing her recipe with me. She smiled and patted my hand, telling me that cooking was a way to bring people together and create lasting memories. I knew in that moment that I would always cherish the time I spent learning from Mrs. Wong in her kitchen.

And so, the recipe for Pork Chops Cantonese became a staple in my own kitchen, passed down from Mrs. Wong to me. Every time I make this dish, I am reminded of the warm summer day when I first discovered the magic of Chinese cooking and the joy of sharing a meal with someone I cared about.