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butter

    Featured Pork

    Butter Pork Chops

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    Butter Pork Chops 2

    If you have been following my blog, you would have realised that I broke one of my cooking rules. No deep frying. I’ve adapted from many different deep fried recipes and came up with healthier alternative versions of recipes that does not require deep frying. However, I felt that there’s no alternative for this one. That’s just be trying to rationalise my action. Actual fact was that I was seriously craving true comfort food.

    See, I wasn’t feeling 100% a couple of weeks ago, and it didn’t help when the husband left me for his work trip. So the best way to comfort myself was through my belly. Writing this, I guess I could have shallow fry the pork pieces or simple sear it rather than deep frying. But what’s done cannot be undone and I definitely did not regret my decision, because it is darn freaking delicious! The dish has all the making of true comfort food. Buttery, creamy, spicy, and oh so yummy! Best of all it’s pretty easy too!

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    Butter Pork Chops
    Serves 4
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    Pork Chops
    1. 600g pork chops, pounded to tenderize
    2. 1 tsp salt
    3. 1 tbsp sugar
    4. 1/2 tsp white pepper
    5. 1/2 tsp baking soda
    6. 1 tsp sesame oil
    7. 1 tbsp fish sauce
    8. 1 tbsp shao xing wine
    9. 1 egg white
    10. 1 tbsp corn flour
    11. Enough oil for frying
    Butter Sauce
    1. 2 cloves garlic, minced
    2. 50g butter
    3. 2 sprigs of curry leaves
    4. 80g evaporated milk
    5. 2 tbsp heavy cream / thickened cream
    6. 1/4 tsp chicken powder or pinch of salt
    7. 1/2 tsp sugar
    8. 1/4 tsp black pepper
    9. 1 tbsp cooking oil
    10. 1 chili padi, seeded and chopped (optional)
    Instructions
    1. Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, corn flour, baking soda, and egg white for 30 minutes to an hour.
    2. Heat oil and deep fry pork chops until golden brown.
    3. Set aside to drain on kitchen towels.
    4. Heat wok and add 1 tbsp cooking oil.
    5. Stir-fry garlic until fragrant.
    6. Add 50g butter to wok.
    7. Add in curry leaves and stir fry until fragrant.
    8. Pour in evaporated milk, cream, and bring to boil.
    9. Allow sauce to thicken slightly.
    10. Season with chicken powder, sugar, pepper, and chilli padi.
    11. Add pork chops and toss to coat.
    12. Remove from heat and serve.
    Notes
    1. You can get heavy cream / thickened cream / cooking cream from any major supermarket. It should be in the chiller near the yogurt/butter etc.
    2. Alternatively, you can substitute heavy cream with more evaporated milk.
    Adapted from The Meat Men
    Adapted from The Meat Men
    Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
    Butter Pork Chops 1

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