Prepare the Pork Chops: Lightly pound pork chops to an even thickness (about 1 cm). Pat dry. In a bowl, combine pork chops with light soy sauce, sugar, white pepper, and cornstarch. Mix well and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cook the Rice and Vegetables: While pork is marinating, cook white rice according to package directions. Steam or boil mixed vegetables until tender-crisp. Set aside.
Coat and Fry Pork Chops: When ready to cook, dip each marinated pork chop in the beaten egg, ensuring it's fully coated. Heat vegetable oil in a large frying pan or wok over medium-high heat. Carefully place pork chops in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain excess oil on paper towels. Keep warm.
Prepare the Western Sauce: In the same pan (after wiping out excess oil if necessary), melt unsalted butter over medium heat. Add minced garlic and finely diced onion. Sauté until fragrant and softened, about 3 minutes. Stir in tomato ketchup, Worcestershire sauce, sugar, and salt. Pour in water or chicken stock. Bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the simmering sauce until it thickens to your desired consistency. Taste and adjust seasoning if needed.
Assemble the Dish: Ladle a generous portion of hot white rice onto a plate. Place a pan-fried pork chop on top of the rice. Pour a generous amount of the warm Western Sauce over the pork chop. Arrange the steamed mixed vegetables alongside. Serve immediately and enjoy your authentic Hong Kong Cha Chaan Teng experience!
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