I’ve learned the hard way that boneless pork loin chops are sometimes tender and sometimes tough. However, they are economical and versatile, so I use them in recipes often. Recently I saw a recipe for Asian Braised Pork Chops and found that they were some of the most tender pork chops I have ever tasted. This recipe is adapted from a favorite Asian cooking site, The Woks of Life, and I have personalized it to my taste and quicker cooking style.

Before I start making these chops, I put some rice in my Instant Pot and get it going so it’s ready when the chops are done. No matter how tender the pork loin chops are as is, this method will insure that they are perfectly tender and delicious.

6 Servings


2 pounds pork loin, cut into 6 chops

2 tablespoons Takara Mirin, or dry white wine
1/2 teaspoon salt
1 tablespoon water
1 tablespoon soy sauce
2 eggs

1/3 cup cornstarch

2 to 4 tablespoons vegetable oil

3 bunches green onions

1/4 cup soy sauce
2 tablespoons sugar
1 1/2 cups water

1. Trim all fat from the pork chops and use a meat tenderizer or back of a knife to flatten the chops to about 1/4" thick. Put them in a bowl (I use my 8 cup glass measuring cup).
2. Whizz the wine, salt, soy sauce, water, and eggs in a bullet blender and pour over the pork chops. Using your clean hands, massage the chops so they are coated with the mixture. Let the chops marinate for 15 minutes.
3. Add the cornstarch and stir the chops until they are evenly coated and the cornstarch has absorbed most of the liquid.
4. Heat 2 tablespoons of the oil in a large wok to high heat. Add the chops in batches, browning on both sides and setting aside as they are browned. Use the additional oil on the second batch of chops.
5. Cut the ends off of the scallions, cut them in half crosswise and add them to the wok. Stir fry for a minute or two until they begin to brown.
6. Place the browned pork chops over the scallions .
7. Mix the sugar, soy sauce, and water; pour over the pork chops and cover the wok.
8. Let cook, still over high heat, for 3-4 minutes. Remove the lid, stir the chops into the scallions, and let boil until the sauce is slightly reduced. Serve over rice.
   

Amount Per Serving
Calories 354 Calories from Fat 160
Percent Total Calories From: Fat 45% Protein 40% Carb. 14%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 5 g
Cholesterol 165 mg
Sodium 1130 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 4 g
Protein 36 g

Vitamin A 2% Vitamin C 1% Calcium 0% Iron 10%