One of my early good memories was of my mother making Chinese pork chops. This was usually a Saturday lunch treat. I don’t remember my natural mother being much of a cook; I think she grew up in a family where she was never expected to cook (although I did have a grand aunt who cooked for the family and whose cooking skills were superlative). Mum’s cooking was rudimentary and I remember her telling me that this was one of her insecurities when she got married and had to keep house. But regardless she was able to cook simple, good Chinese dishes and I never felt that I was deprived.
My brother and I grew up loving different kinds of cuisine – I’ve always loved Chinese food and he loved western food (preferably drenched in tomato ketchup). Interestingly enough our children have gone on to the same – my kids prefer Chinese when we go out to eat and his kids will opt for western food instead! But these pork chops usually kept both of us happy as pork chops was a western food dish but the marinade with soy sauce and Chinese rice wine obviously suited my Chinese palate.
So I made this for lunch for kid#1 and I yesterday. Hubs is not big on eating pork so I usually cook pork in his absence. Kid#1 was astounded when I told him that the pork chops only cost $4.20 (I super love Foodie Market Place for its cheap meats). It was simple and succulent and meaty enough to satisfy my carnivorous teen!
Braised Pork Chops
- 4 Pork loin chops
- 1 medium onion, sliced thinly
- 200g cremini mushrooms, sliced
- 2 tbsp light soy sauce
- 1 tbsp rice wine
- 1 tsp fish sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp ground white pepper
- 1/2 tsp sugar substitute
- 1 tsp arrowroot flour (or 1/2 tsp of xanthan gum as this has lower carb content)
- 2 tbsp oil
- Mix the soy sauce, rice wine, fish sauce, Worcestershire sauce, ground white pepper and sugar substitute in a small bowl.
- Marinate the pork chops with the above mix for at least half an hour.
- Heat up the oil in a skillet.
- Over medium heat, sear the pork chops, about 2 minutes each side, then set aside.
- Sauté the onions till softened. Add the mushrooms to the pan and sauté further till softened.
- Add 1/4 cup of water and the arrowroot flour to the remaining marinade and mix well. If using xanthan gum instead, only add the xanthan gum after stirring the marinade into the onion and mushroom mix. Allow the gravy to thicken up, stirring well for about 1 minute.
- Serve the pork chops hot with the onion and mushroom gravy on top. This goes great with a side salad. Enjoy!