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Mum’s Chinese Pork Chops

Chinese-style Pork Chops Recipe

Chinese Pork Chops Recipe

If you are buying pork chops from the wet market, you can ask the seller to slice them for you.

Serves: 4-6

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients

  • 400 grams pork loin or pork chops cut to 1 cm thick slices (about 10-14 slices)
  • 4 tsp light soy sauce
  • 4 tsp oyster sauce
  • 2 egg whites
  • 1 cup bread crumbs see cooking note below
  • vegetable oil for shallow frying

Directions

  1. Tenderise pork chops by pounding with the flat blade of the knife/chopper.
  2. Marinade pork chops in soy sauce & oyster sauce for a few hours or overnight in the fridge.
  3. When ready to cook, coat the marinated pork chops evenly in two egg whites.
  4. Coat each pork chop (both sides) in a plate of bread crumbs.
  5. Heat a wok with 1 tbsp oil. Shallow fry pork slices, in batches, until golden on both sides, adding more oil to the pan whenever needed. Drain excess oil from the pork chops in paper towels before serving.

Noob Cook Tip

We bought bread crumbs from Four Leaves bakery.

Leave a Comment





28 Responses to “Mum’s Chinese Pork Chops”

  1. Niki — January 25, 2014 @ 10:01 am

    My daughter is allergic to eggs. Can I use something else (besides egg whites) to coat the pork chops?

    Reply

  2. Weisheng — May 1, 2014 @ 10:38 pm

    Tried this recipe today. The pork uncle recommended us the “corner meat” for making pork chops. Turned out AMaZING! Thanks for sharing this :)

    Reply

  3. Nana — August 6, 2014 @ 1:37 am

    Dear Wiffy,
    This recipe is delicious. So heart warming to know the mum-daughter bond you share with your mum. Cooking has brought not just the food but something more. Thank you for sharing your mum’s recipe with us here. And do pass our thank you’s to your mum for sharing it too. <3

    Reply

  4. Ashlynn — March 25, 2015 @ 11:12 am

    Hi..can I sub frying to air frying ? how long do I need to leave it in the air fryer?
    TIA.

    Reply

  5. Sing — August 22, 2015 @ 6:22 am

    Hi – any recommendations on the type / brand of breadcrumbs for this?

    Reply

    • wiffy replied: — August 23rd, 2015 @ 4:04 pm

      We use the one sold at Four Leaves bakery.

      Reply

  6. Liting — October 13, 2015 @ 6:01 pm

    Hi
    showed my mum this recipe and she said better to put flour first before putting egg white and bread crumbs… is it necessary?

    Reply

    • wiffy replied: — October 14th, 2015 @ 5:13 pm

      My family never do that. I guess each family has their own recipe for pork chops.

      Reply

  7. Sammi — May 11, 2016 @ 10:14 am

    Hi Wiffy,

    Any reason why u use egg whites and not the whole egg? Thanks!

    Still loving your website after all these years !!

    Reply

    • wiffy replied: — May 18th, 2016 @ 12:48 pm

      Hi Sammi, sorry for my late reply, My mum said if egg yolk is added, the pork chop pieces will burn more easily during the frying process. If really want to add egg yolk, just a bit will do (like 1 teaspoon). But my family only uses the egg white for this recipe.

      Reply

      • Sammi replied: — May 19th, 2016 @ 11:36 am

        Thanks a lot for the reply. Mummy’s wisdom! Blessed are we

  8. Jaz — June 18, 2016 @ 8:46 am

    Can I use biscuit crumbs instead?

    Reply

    • wiffy replied: — June 21st, 2016 @ 2:34 pm

      someone at IG used biscuit crumbs. Tastes fine except that coating was too dry. Biscuit crumbs is more suitable for deep frying than pan frying, but it will work if you are not fussy.

      Reply