Made these Thai style pan fried pork chops quite sometime back but I still remember vividly the taste of it. It was very aromatic and I believe the marination has played a very important role here. Using the butterfly pork chops from PurelyFresh, they were pounded first so that the pork will not turn tough during cooking. And with a few slits on the surface of the pork chops but not all the way to the bottom, this allows the marination to sip deep and blend well with the meat. The recipe was largely modified from somewhere (but can’t remember exactly where it was from for now), and so I am still kind of puzzled why it is known as the Thai style too.
U see, whenever I spotted a notable recipe that I am going to try, I would pen the recipe in my notebook or take a picture of it and while attempting it, would try to think of ways on how to modify it so that it can be more tasty or delicious. And somehow I had missed out writing the origin of this recipe this time. Gosh, age is really catching up, just getting more forgetful by the day ! And I still had so many pending recipes in my notebook that I have yet to blog about or tried. I guess I had better blog about them quickly before they get neglected and I would be losing some really notable recipes !!
These butterfly pork chops from PurelyFresh were really huge in pieces, so in order to get them to be evenly cooked, it’s better you had them sliced into smaller size, approximately 6-7 cm per piece.
These thai style pan fried pork chops were really good, with moisture seeped in and the right texture. But do remember the pounds and slits prior to cooking it.
- 5-6 pcs of pork chops (approximately 6-7cm in diameter)
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp corn flour
- 1 tsp lime juice
- some olive oil for pan-frying
- Pound the pork chops with a meat pounder until it is flatten and expand in size. Make a few slits on the surface of the pork chops on both sides (slits should be halfway through the pork chop and NOT all the way to the bottom.)
- Combine all the marinate ingredients and add to the pork chops. Leave them to marinate for at least 2 hours or overnight in the fridge.
- Heat up a frying pan with some olive oil for the pan frying. After the oil is heated up, reduce the heat to low and pan fried the pork chops, turning occasionally on both sides, until cooked and pork chops turn golden brown.