Suanne and Ben’s Food and Travel Adventures from Vancouver, BC

Jan

Szechuan Pork Chop

Posted by suanne Published in 2007, Pork

Yvonne’s second dish is Szechuan Pork Chop or more likely as Spice Salt Pork Chop. Yvonne got a great deal from a grocery store which offers buy one get one free pork chop. She made a big platter of Pork Chops.

The Pork Chops were served over Fusilli pasta and fried skewered sweet peppers and steamed brocolli. The drippings from the baking of the Pork Chops made a great sauce for the pasta.

Yvonne also made a sweet potato and yam soup as dessert. I love dessert soup.

Ingredients

2 pounds of pork chop
2 teaspoons sesame seed oil
2 teaspoons rice wine vinegar
2 teaspoons spice salt
2 teaspoons corn starch
2 teaspoons ‘Sar Geong Fern’
2 tablespoons soy sauce
1/2 cup Mirin
2 tablespoons pineapple juice
4 cloves of garlic, minced
1 inch of ginger, minced
salt, pepper and sugar to taste
juice from half a lemon

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F.

Pound the pork chop between two layer of plastics. The pounding helps to tenderize the pork.Pounding between two layer of plastic is a great way to reduce the messiness.Is there any other way than pounding to tenderize the meat? Pounding might be a challenge for those who live in apartment buidings where noise is an issue.

Mix all the marinating ingredients in a big platter.Season the pork chop with some salt, sugar and pepper. Marinate the pork chops in the the marinates for 30 minutes.

Brown the pork chops on both sides in a frying pan in batches so that not to crowd and steam the pork chops.

Lined a baking pan with parchment paper. Finish the cooking of the browned pork chops in the oven. You’ll know its ready when the pork chop has shrinked.

Yvonne, thank you for sharing such delicious recipes and we looked forward to learn more recipes from you.

Kingford Seafood Restaurant in Richmond (January 8th, 2008)
Roasted Turkey with Stuffing (January 6th, 2008)
Gilmore Park Church Community Kitchen Potluck Party 2007 (January 5th, 2008)
Chestnut Braised Chicken (January 3rd, 2008)
Shallot Pork Sauce (January 2nd, 2008)

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BuddingCook said in January 29th, 2007 at 12:32 pm

yums i want to try this. i have most of the ingredients except ‘Sar Geong Fern’…:)

Suanne said in January 30th, 2007 at 1:04 pm

Hi BuddingCook, its ok to leave out the Sar Geong Fern, you may replace it with some ground Szechuan Pepper Corns.

Chubbypanda said in February 2nd, 2007 at 5:15 am

Yum! I’d want to add peppers to make it more spicy.

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Jessica on Washington DC: Korean War Veterans Memorial: Honestly I’m a little bored of the memorials BUT I am a girl…guys are more interested in this stuff!
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Mistrmind on Washington DC: The Vietnam Veterans Memorial: Ben, please revise your site with the correction that JimVetran wrote. We did not retreat nor were we defeated.
JimVeteran on Washington DC: The Vietnam Veterans Memorial: Oops, I forgot in my earlier note… Ben wrote “the US suffered defeat in Vietnam”. That is a common misconception. The US left Vietnam in March of 1973 after all parties signed the Paris peace accords. It was an orderly and scheduled withdrawal in peace, not a defeat or retreat. We left our allies, the military forces of the Republic of (South) Vietnam (RVN) on their own. All US forces left except a small number of Marines guarding the US Embassy. In May, 1975, communist forces of North Vietnam swept south, overpowering the RVN forces. The picture that many think shows people leaving the US Embassy is that of an Air America helicopter on the roof of the Pittman apartment building several blocks form the embassy. The US military had been gone for two years, they did not retreat and the US did not “suffer defeat.”
JimVeteran on Washington DC: The Vietnam Veterans Memorial: The Vietnam Veterans Memorial consists of two more pieces, a flagpole that was not part of the original design and a plaque that honors those who died after the war from indirect causes, as PTSD and exposure to toxic chemicals, specifically Agent Organge. I’m one of the volunteers who works on the web site named The Virtual Wall (TM) at http://www.VirtualWall.org
Suanne on Bak Kwa: Hi Indiegrunge, there is no food coloring in this recipe.
indiegrunge on Bak Kwa: hi there i was just wondering if you need to add any coloring to get the red color of the bak kwa, or if there’s anything that will give the redness that bak kwa has? thanks!

Szechuan Pork Chop

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