Pan seared Pork Chop with Honey Sauce

Name: Pan seared Pork Chop with Honey Sauce
Yield: 2 Servings
Ingredients: Pork Chop: 4 pcs; Onion: 1/2 pcs; Olive Oil: 2 tbsp; Water: 75ml; Sugar: 1/2 tsp; Salt: 1/4 tsp; Baking Soda: 1/4 tsp; Egg: 1/2; All Purpose Flour: 35g; Honey: 50g; Teriyaki Sauce: 15g; Red Vinegar: 20g; Tomato Sauce: 50g; Worcestershire Sauce: 12g; Light Soya Sauce: 12g; Sugar: 25g; Water: 100ml

Delicious and succulent sweet and tangy pan seared pork chops

45m
Serves 2
Easy

Ingredients

4 pcs Pork Chop
1 cm thick each
1/2 pcs Onion
Sliced
2 tbsp Olive Oil
Marinade
75ml Water
1/2 tsp Sugar
1/4 tsp Salt
1/4 tsp Baking Soda
1/2 Egg
35g All Purpose Flour
Honey Sauce
50g Honey
15g Teriyaki Sauce
20g Red Vinegar
Or Red Wine Vinegar
50g Tomato Sauce
12g Worcestershire Sauce
12g Light Soya Sauce
25g Sugar
100ml Water

Directions

This is a recipe I learned last Saturday at a cooking demonstration held at Dragon Bowl Restaurant 龙碗 located at Marina Square. The event was conducted by <Gourmet Living 食尚品味>, a magazine that is sold at news stands featuring recipes, places to eat and they conduct these cooking demonstrations and even food tours overseas.

I missed the last demonstration held at 金山 at Marina Bay Sands which my mum and sis went instead and they enjoyed themselves as the dishes served were delicious.

This demonstration is by the head chef, Chef Wu. After the demonstration, we were served a 7 course meal. During this session, 3 dishes were demonstrated but I must say my favourite is this dish. Not only is it tasty and simple, it is pretty versatile, especially for the honey sauce. I just used the honey sauce with my salad today too. =)

The dish taught uses Kurobuta Pork 黑猪肉, but I wanted to use what I had in the fridge first and taste the difference of Kurobuta pork vs regular pork. Well, I think there are differences in texture, but rather subtle. So well, I will serve Kurobuta on special days, but think regular pork works well on normal days. Chef said that the recipe can be used for a variety of meats like lamb, chicken and even beef. And I can totally imagine it. It is a good sauce and this recipe actually makes extra so that you can store it in your fridge for easy use in future.

It reminds me of sweet and sour pork but with less sauce, not less taste and definitely less oil. So I would say this is a healthier version that tastes absolutely yummy. For more healthy recipes, please visit www.live2eatlovelaugh.com.

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Steps

1 Done 30m	Tenderise Meat and marinade Using the back of your knife, chop all over the meat to tenderise it. Mix the marinade and coat the pork pieces with marinade. Then store in the fridge for 30 minutes.
2 Done 10m	Cook honey sauce Mix all ingredients together and heat over fire till boiling. Cool and store.
3 Done 5m	Fry Onions Heat up a pan with olive oil and pan fry onions. Add 2-3 tbsp of honey sauce and coat onions evenly. Set aside on serving plate.
4 Done 10m	Fry Pork Heat pan with olive oil and add pork chops one side facing down on medium heat. Brown slightly and flip. Add 1 tsp of sauce to each piece of pork or as necessary. Coat evenly. Set on top of onions. Garnish with sesame seeds, coriander or cut chili and serve.