Just a little recipe my grandma came up with a while back. super easy to make very filling, goes good with rice, mashed potatoes, or pretty much any vegetables.
heres what you will need.
10 small to medium boneless porkchops
4 cloves Minced Garlic
1/4-1/2 thin sliced white or yellow onion
chopped green onion(For Garnish - Optional)
Marinade:
1/4 teaspoon garlic powder
1/2 teaspoon salt (to taste)
1 tablespoon of a White Cooking Wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
Sauce:
2-4 tablespoons honey (i never really measure this out, i just pour to my hearts content)
1 1/2 teaspoon soy sauce
1 teaspoon Cooking Wine
1 teaspoon lemon juice (or rice vinegar)
1/2 teaspoon sesame oil
Black Pepper to taste
4 tablespoons honey (i don’t really measure this part out, i just kinda go with my heart)
2 tablespoons water (may need to add a little more here and there to get your sauce to your preferred consistency)
Cooking instructions
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Pound the pork chops with a tenderizer or the back of a heavy knife until 1/4” (1/2 cm) thick.
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Cut the pounded pork into bite-sized pieces and transfer to a medium-sized bowl.
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Add all the marinade ingredients except the cornstarch and flour into the bowl with pork chops. Massage in the marinade with your hand. Marinate for 15 to 20 minutes
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Combine the sauce ingredients in a small bowl and stir to mix well.
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Heat the oil in a heavy bottomed skillet until about 350°F (176°C)
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i add a little more oil to more shallow-fry the porkchops.
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After Marinating, add the cornstarch and flour to the bowl with marinated pork chop. Mix until the pork is evenly coated.
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Add the chops to the preheated oil. Fry until both sides are golden brown, 1 to 2 minutes per side.
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Remove the cooked pork chops and place onto a plate.
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Turn off the heat. Drain most of the oil from the skillet, leaving approximately 1 tablespoon in the pan.
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Turn Heat to Medium and add your minced garlic, and sliced onions until fragrant or almost caramelized.(takes about a minute to do)
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Pour your sauce mix into your pan and stir until it reduces to a thin, maple syrup type consistency. (if you get it a little thicker or it starts acting like its burning to the bottom of your pan, reduce your heat a little and add a little water to bring temperature down and keep it from burning)
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Add your cooked pork to your reduced sauce and stir and mix until your pork chops are well coated in sauce. reduce your heat to a simmer and keep your pork chops turning until your sauce almost caramelizes onto your porkchops.
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Ensure your pork has reached an internal temperature of 150°F (about 66°C)
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Transfer to a serving plate, garnish with chopped green onions, and Enjoy.
*picture is from google for honey garlic korean porkchops. its closest appearance to what this recipe is. pretty much just a knock-off/tweaking of that recipe. but it feeds 5 people pretty easy.
Feel free to tweak/adjust recipe. it looks like a lot of work but its actually pretty easy. i like to throw in some turmeric and a little spritz of ketchup into the sauce mixture for a little more savory flavor. also this works with venison cutlets, or even some squirrel for those country boys and gals like me.
