Print Recipe

Butter Pork Chops

Servings: 4
Author: Delishar

Ingredients

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)

Instructions

  • 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.

Notes

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