Juicy & Tender Pork Chops
香煎豬扒
These pork chops are tender and juicy! The trick is in the baking soda, use a smidgen to help tenderize the pork chops. Using too much baking soda will ruin the texture and taste of your meat. This recipe is perfect for busy individuals or people who just wants a simple meal - marinade, fridge or freeze and use when needed.
Ingredients:
1 lb Pork Chops
⅙ tsp of baking soda
2 tablespoons of water
Marinade:
¼ tsp salt
1 tsp of soy sauce
2 tsp of cooking wine
2 tsp white sugar
1 tsp Maggi sauce
½ tsp chicken bullion
1 ½ tbs cornstarch
Method:
Wash and dry the pork chops. Mix baking soda and water together. Rub mixture onto pork chops.
Mix marinade ingredients together and apply onto pork chops thoroughly. Let marinade for at least 2 hours in the fridge. Leave it overnight for more flavour.
Heat about 2 tbs of oil in the frying pan. Pan fry pork chops until golden brown on both sides. Timing varies depending on thickness of pork chops. Poke in the middle of the pork chop to gauge doneness.
Note:
Baking soda and water helps tenderize pork chops. Use only a small amount of baking soda, too much can ruin taste and texture of meat.
香煎豬扒
這款容易製作的猪排，細嫩多汁，最適宜款客自用。
材料:
豬扒1磅
梳打粉⅙茶匙
水2湯匙
醃料:
鹽¼茶匙
生抽1茶匙
酒2茶匙
糖2茶匙
美極鮮醬油1茶匙
鷄粉半茶匙
生粉1 ½湯匙
做法:
豬扒洗淨抹乾梳打粉加水2湯匙攪勻 均勻搽在豬扒上
加醃料撈勿，放入雪櫃醃2小時，雪過夜更入味
燒熱2湯匙油放入豬扒煎至兩面金黃色至豬扒熟即可上碟供食
註:
豬扒加小許梳打粉水醃可令豬扒更軟滑
