Les côtelettes de porc poêlées que mon père a préparées 100 000 fois

Ingrédients

• 1 lb pork chop
• 0.5 white onion
• 0.5 red onion
• 0.5 oz ginger
• 3 clove garlic
• 3 tbsp cornstarch
• 3 tbsp cooking oil
• 1 tsp garlic salt
• 1 tsp Shaoxing wine
• 2 tbsp Kikkoman® Oyster Sauce
• 1 tbsp Kikkoman® Soy Sauce
• 1 tbsp Shaoxing wine
• 2 tsp sugar
• 0.5 tsp black pepper
• 1 tbsp cornstarch

Préparation

1. 1

   Prepare & tenderize pork: Pat the pork chops dry with a paper towel or clean kitchen towel. This will help get it ready to soak up that delicious marinade!

2. 2

   Marinate pork: In a medium-sized bowl, combine oyster sauce, light soy sauce, Shaoxing wine, sugar, black pepper, and cornstarch. Mix well.

3. 3

   Prepare aromatics: While the meat is marinating, prepare the garlic and ginger. Smash, peel, and mince the garlic. Then slice and mince the ginger.

4. 4

   Coat pork: Spread a layer of cornstarch on a plate. Lay each pork chop on the cornstarch and give it a few gentle flips so that the pork chop is lightly coated in cornstarch. Dust off any excess cornstarch.

5. 5

   Pan-fry pork chops: Heat a pan over high heat.

6. 6

   Add aromatics & final seasonings: Let it fry for another 2-3 minutes, then push the pork chops to the sides of your pan. In the center space, add the ginger, garlic, and onions. Make sure these ingredients get underneath the pork chops so they can be closer to the heat and start cooking nicely.