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.