My girl was on vacation with her grandparent (yes, my parents), left only two of us (yes, hubby and I). Of course, I had to make some candle-lit dinner plans for just-two-of-us even in the weekdays, my pleasure to do so. And no doubt, my candle-lit dinner was prepared by me, at home (smile). I really find it more relax, convenient and very comfortable that way to have good meals at home, especially after work. Candle-lit inner at home, our own place, and we didn’t even need to care for dressing up (or it’s better if able to dress in a more sensual or sexier way.. haha.. winking smile). Well, need not to headache about which restaurant to go.. I could even control the preparation, cooking, amount and flavour of each dish in our candle-lit dinner, each dish to be decided by me, all by myself (chuckling).
Anyway, this well-seasoned pork chop with is easy to prepare. So, plan to have dinner on the table in less than 15 minutes. Serve with side dishes of vegetables and mashed potato or raisin rice for a comforting and well-rounded western meal, or to prepare it for your outdoor barbeque party. Another good way to enjoy this juicy delicious chop is simply have it with steamed rice, just like what my hubby had in his lunch box which I’ve prepared for him.
This juicy ‘fusion-flavoured’ pork chop is good to serve as express meal, for lunch box or improvise it into an elegant western dinner meal.
4 thick slices of pork chops (about ½” thick, bone in, centre cut)
4 large button mushrooms, sliced
3 tablespoons of olive oil
1/2 teaspoon of coarsely ground black pepper
Pinch of cornstarch (about 1/2 teaspoon of amount)
Seasoning for pork chop:
1 teaspoon of garlic powder
1 teaspoon of paprika powder
1 teaspoon of chicken granule
1 teaspoon of grounded white pepper
1 teaspoon of sugar
1 teaspoon of light soy sauce
1 tablespoon of oyster sauce
1) Mix the listed seasoning ingredients, except for the last three condiment items (i.e. light soy sauce, oyster sauce and black pepper) in a bowl. Dredge each pork chop in seasoning mixture. Make sure both sides of each chop are well coated. Now, add oyster sauce and light soy sauce, and combine well. Then, stack pork chops in a deep bowl, seal bowl with cling wrap, and marinate in refrigerator overnight, or at least 3 hours.
2) Heat large frying pan with 1 tablespoon of olive oil over medium-high. Place each slice of button mushroom on the pan. Do not crowd or stack them. Sauté mushroom slices till browned. Heat off and transfer sautéed mushrooms onto a serving dish. Set aside for later.
3) In the same frying pan, add 1 more tablespoon of olive oil and heat pan on medium-low fire. Sprinkle some salt into the heated oil. Using just finger tips, lightly pat some cornstarch on both side of each pork chop. Then, sprinkle black pepper on both sides of each pork chop. Place well-seasoned pork chop into frying pan (place only two chops at one time). Pan-fry pork chops till browned on each side. Heat off and remove chops from pan. Repeat step with the remaining pork chops.
4) When completed, arrange two chops on a large serving dish. Top some sautéed button mushrooms on the chops. Serve with the side dishes, if desired.
A thick slice of my pork chop dish counts about 130kcal. Full pork chops meal counts about 600kcal.
Tips: To ensure the tenderness of pork chop, add some meat tenderizer, 15 minutes before cooking. Or, slightly pound the chops with meat pounder before seasoning.
* To get perfectly browned button mushroom is your cooking, first and most important thing to note is, DO NOT CROWD the mushrooms in the pan! Make sure each mushroom slice is well spread in the entire pan. Otherwise, the button mushrooms won’t be browned with slight crispiness.