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Mum’s Chinese Pork Chops
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These are my mum’s famous Chinese-style pork chops which is loved by my family. This recipe was passed down by my late grandmother (paternal side), which my mum made for more than 2 decades. For such good tasting food, the recipe is really simple. The pork chops tasted great on its own, even when cold. For leftovers, my mum will make an amazing hot and sweet tomato sauce to go with the cut slices.
Check Out: Mum’s Sesame Oil Chicken Recipe
I can’t decide if I liked to eat it plain more, or with the sauce, so we usually have it both ways. This recipe was entirely cooked by my mum – I was merely documenting the recipe and taking photos. I asked my mum if she mind sharing our family “secret” recipe with others, and she said no problem, as good food is meant to be shared.
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Printable Recipe |
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Tenderise each pork chop slice by pounding with the flat blade of the knife/chopper in a criss-cross pattern on both sides, until the pork chop is significantly thin. According to my mum, this is the most important step of the recipe. |
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Marinade the pork chops in soy sauce and oyster sauce. Just before frying, coat the pork chops evenly in two egg whites. |
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Coat each pork chop in a plate of bread crumbs. |
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Heat a small amount of oil in a wok. Shallow fry pork chops, in batches, until golden on both sides, adding more oil to the pan whenever needed. |
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Serve pork chops uncut, sliced and/or with Chinese tomato (sweet and sour) sauce. |
Since my brother moved out recently, I have started going home for dinner a few times a week to keep my mum company. It was also the first time in many years which she resumed regular, everyday cooking, and she is feeling enthusiastic about it. If you follow my updates on instagram and twitter, you can see my occasional postings on my mum’s cooking. For the past few years, I have been relying on verbal instructions from my mum on how to recreate her recipes, but from now on I get to learn my family favourite recipes from the chef herself and periodically share them on the site.
How long it takes to marinade it?
Refer to page two – it contains the timing for marinating and measurements :)
Passed on family recipes are the best! This looks so good and it’s nice what your mum said, “Good food is meant to be shared.” :) Thank you both for sharing with us!
can use bread crumbs instead of biscuit?
I’m sorry, made a mistake. My mum confirmed that she was using bread crumbs (not biscuit crumbs) from Four Leaves bakery. updated the recipe.
Simple and awesome recipe! Congrats on the new layout the website looks fantastic
thanks, good to see you :)
Homely and delicious, the sauce is great too!
Lovely! It looks simple and delicious, just the way I like it.
Looks delicious…I like the idea of using oyster sauce to marinate the pork loin.
Thanks for this simple recipe.
Happy New Year and have a lovely week ahead :D
They must be so tender and moist!
You are lucky to enjoy your Mom’s food and to learn from her :)
Would it be the same if I pulse a couple of slices of white bread? Thanks for the recipe will try it soon!
yes, you can. I think my mum made her own bread crumbs before with baguette.
wiffy I must thank you for this wonderful recipe. I tried it last week for the first time and it turned out to be so delicious! my picky eater child loved it!
p/s: I used biscuit crumbs and it worked fine. ;)
thanks for your feedback. my mum will be pleased! a couple friends from instagram used biscuit crumbs too with good results :)