Featured Pork

Butter Pork Chops


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!


Butter Pork Chops

Servings 4


Pork Chops

  • 600 g pork chops pounded to tenderize
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp white pepper
  • 1/2 tsp baking soda
  • 1 tsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp shao xing wine
  • 1 egg white
  • 1 tbsp corn flour
  • Enough oil for frying

Butter Sauce

  • 2 cloves garlic minced
  • 50 g butter
  • 2 sprigs of curry leaves
  • 80 g evaporated milk
  • 2 tbsp heavy cream / thickened cream
  • 1/4 tsp chicken powder or pinch of salt
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 1 tbsp cooking oil
  • 1 chili padi seeded and chopped (optional)


  • Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, corn flour, baking soda, and egg white for 30 minutes to an hour.
  • Heat oil and deep fry pork chops until golden brown.
  • Set aside to drain on kitchen towels.
  • Heat wok and add 1 tbsp cooking oil.
  • Stir-fry garlic until fragrant.
  • Add 50g butter to wok.
  • Add in curry leaves and stir fry until fragrant.
  • Pour in evaporated milk, cream, and bring to boil.
  • Allow sauce to thicken slightly.
  • Season with chicken powder, sugar, pepper, and chilli padi.
  • Add pork chops and toss to coat.
  • Remove from heat and serve.


You can get heavy cream / thickened cream / cooking cream from any major supermarket. It should be in the chiller near the yogurt/butter etc.
Alternatively, you can substitute heavy cream with more evaporated milk.
Adapted from The Meat Men
Butter Pork Chops 1

Print Friendly, PDF & Email
XO Sauce Pasta
Best Moist Blueberry Muffins

You Might Also Like


  • Reply
    11 March, 2016 at 5:48 pm

    is this the same recipe as the Meatmen SG?

    • Reply
      Sharon Lam
      11 March, 2016 at 7:35 pm

      Hi Audrey, yes the recipe was highly adapted from The Meatmen as stated.

  • Reply
    chung phaik khe
    11 March, 2016 at 6:55 pm

    Can i substitute the evaporated milk with fresh milk?

    • Reply
      Sharon Lam
      11 March, 2016 at 7:26 pm

      I’ve not used fresh milk before. If you want you can substitute evaporated milk with heavy/cooking cream.

  • Reply
    Amy's Baking Diary
    2 May, 2016 at 6:16 pm

    I made this! Very nice and my family enjoyed it so much.
    Please visit my post and see whether I pass or not šŸ˜›

    • Reply
      Sharon Lam
      3 May, 2016 at 3:40 pm

      Hi Amy!! Thanks for trying out the recipe! I’ll pop by your lovely blog, but I’m also sure you made it awesomely, if not better! šŸ™‚

  • Reply
    plasterer bristol
    8 August, 2016 at 11:23 pm

    Yummy this sounds lovely. Gonna give this a go one night this week. thanks


  • Reply
    26 August, 2016 at 1:28 am


    V interesting recipe n I can tell it must b v delishar from the recipe n the pictures!

    1 question though – Corn flour is listed in the ingredient list but it isn’t listed in the instruction side. So when do we use it?

    • Reply
      Sharon Lam
      26 August, 2016 at 7:21 am

      Hi Grace! Thanks for highlighting. I’ve edited it to add it in. The cornflour is used in the marination of the pork chops.

  • Reply
    23 February, 2017 at 2:45 pm

    I’ve been wanting to try this recipe, but just can’t find curry leaves. Are there anything else I can use to substitute? Thanks

    • Reply
      Sharon Lam
      23 February, 2017 at 9:13 pm

      Hmmm, there’s really no substitute for curry leaves, So just omit, or you can add a little curry powder to the sauce. Major super markets and wet markets will carry curry leaves in SG.

  • Reply
    15 November, 2017 at 12:44 pm

    Hi! Looks yummy! Iā€™m gonna try cooking it but you mentioned evaporated milk can be substituted with heavy cream so how much more heavy cream to add? Heavy cream is the same as whipping cream right? Thanks!!

    • Reply
      Sharon Lam
      16 November, 2017 at 8:58 am

      You can use the same amount of cooking cream. Heavy cream has more fats and is thicker, cooking cream is slightly lighter and thinner. But generally the same amount should do the trick. Some readers have used full cream milk with success as well.

    Leave a Reply