These pork chops come out tender, evenly golden and fragrant with ground pepper. The difficulty is thickness: a chop that has not marinated through, or one fried over high heat, turns chewy.
Before marinating, the chop is flattened with the back of a knife or a mallet. The milk and seasonings then soak in quickly and the meat stays much softer in the pan.
This batch weighs about 608g, at roughly 304 calories per 100g.
Method
Rinse 400g pork chops, rub the surface with a little salt, leave for 2 minutes, then wash thoroughly. Flatten each chop with the back of a knife or a mallet until thin and supple.
Marinate the chops with 100ml unsweetened oat milk, 1 tablespoon chili sauce, 1/2 teaspoon soy sauce, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon fish sauce and 1 teaspoon ground pepper. Mix well and rest for about 1 hour.
Set a pan over the heat with 5 tablespoons cooking oil. Once the oil is hot, add the marinated chops and fry over low heat.
Turn every 5 minutes or so for a total of 20 minutes, until the chops are a deep golden color.
Tips
Flattening the chop before it is marinated helps the milk soak in and keeps the meat from turning chewy.
Rub salt over the chop, leave it exactly 2 minutes and rinse, since any longer leaves the meat harshly salty.
A full hour of marinating matters, since rushing it leaves the middle of the chop bland.
Low heat across the full 20 minutes keeps the surface from burning while the center is still raw.
Scraping the excess marinade off the surface before frying keeps the oil from scorching.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.