Chinese pork chops

Chinese pork chops


5 people made this

About this recipe: Pork chops are pan-seared and served with a delicious Chinese sauce made with onions, tomato ketchup, sugar, black vinegar and soy sauce. Serve with freshly cooked rice.

tonytsang Quebec, Canada

Makes: 4  - 6 portions

  • 6 boneless pork chops
  • 1 tablespoon groundnut oil
  • 1 tablespoons chopped garlic
  • 1 shallot, peeled and diced
  • Marinade
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1 to 2 tablespoons cornflour mixed in 1 tablespoon water
  • Sauce
  • 1 tablespoon groundnut oil
  • 1 onion, sliced
  • 3 tablespoons tomato ketchup
  • 1/3 slice raw slab sugar
  • 1 1/2 tablespoons black vinegar
  • 1/2 tablespoon soy sauce
  • hot water, as needed
  • 1 spring onion, chopped

Prep:15min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:50min 

  1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 20 minutes.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and shallots until brown. Fry the pork chops until both sides turn brown, about 3-5 minutes. Turn down the heat to medium-low. Cook the pork chops until done, about 3-5 minutes. Set aside.
  3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry onion with some salt until soft, about 3-4 minutes. Add the ketchup, sugar, soy sauce, vinegar and some hot water until the sauce is at the correct consistency. Turn off the heat. Mix this sauce with the pork chops. Garnish with diced spring onions.


Raw slab sugar is also known as brown sugar in pieces. They are sugar blocks made from brown sugar. If unavailable, you can substitute in dark brown soft sugar to taste.
Both raw slab sugar and black vinegar can be purchased at Chinese/Oriental speciality stores.

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Reviews (2)


Made this for dinner tonight after realizing I had all of the ingredients on hand, and really liked the result. I was concerned about the garlic and shallots because they were nearly blackened by the time I added the onions to brown them. I added the sauce with some warm water and, let it reduce a for about a minute. The meat was tender, and the taste was awesome. I will make again, thank you! - 22 Sep 2014


Easy to make, I swapped the slab sugar for brown, and black vinegar for malt. It tasted fab. I've tried a few of ton's recipes now and not been disappointed once. - 19 Sep 2013

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