Pork Chops & Tomato Sauce
This is a Singaporean way to prepare pork chops, and it does sound. On my to cook list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 pork chops
- 1 potato, cubed, skin on or off is up to you
- 1 small can green peas, drained
- 1 onion, chopped
- 1 tomato, chopped
- 1 egg, beaten
- butter crackers, crushed, as needed
For the Marinade
- 1 teaspoon soy sauce, and as needed
- black pepper, as desired
- 1 tablespoon corn flour
For the Sauce
- 3 tablespoons tomato sauce, Shortcut
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- ¾ cup water, pinch over ¾ cup (200 ml is goal)
Instructions
- Mix the Marinade ingredients in a shallow dish (like a baking dish), coat the chops with the marinade, add more soy sauce as needed, and let set for 30 minutes.
- While the chops are marinating, shallow fry the cubed potato, when nicely browned, drain and set aside.
- Coat a chop in the beaten egg and coat it with crushed butter crackers, repeat for all chops.
- Shallow fry the pork chops until golden brown on both sides, drain on paper towels.
- For boneless chops just cut into bite size pieces. For bone in chops, cut meat from the bones and then cut the meat into bite size pieces. Place the pieces on a serving dish, cover with foil.
- In a large non stick pan or a wok, stir fry the potatoes, peas, onion, and tomato until the onion is softened, about 2-3 minutes.
- Add the Sauce ingredients, stir together, and bring to a boil then reduce to a simmer, stir often until the sauce thickens.
- When the sauce is thicken to your liking, pour over the pork chop pieces.
- Serve with cooked rice for a side and enjoy.
Notes
I will price this when I get pork chops in the city next time. For now I will say Fair priced per serving.
Shortcut: Tomato Sauce.
Leave a Reply