Green Onion Sauce Over Pork Chops
|Cornstarch||60 Milliliter (1/4 Cup)|
|Oil||45 Milliliter (3 Tablespoon)|
|Wine||7 Milliliter (1 1/2 Teaspoon)|
|Vinegar||15 Milliliter (1 Tablespoon)|
|Sugar||15 Milliliter (2 Tablespoon)|
|Soy sauce||10 Milliliter (2 Teaspoon)|
|Chopped green onion||60 Milliliter (1/2 Cup)|
|Sesame oil||2 Milliliter (1/2 Teaspoon)|
|Chili oil||1⁄2 Milliliter (1/8 Teaspoon)|
1. Combine ingredients for green onion sauce and set aside.
2. Trim excess fat from pork chops. Pound with back of cleaver and marinate 30 minutes. Lightly coat each chop with cornstarch. Let stand 5 minutes.
3. Heat 1 1/2 tablespoons oil in skillet or non-stick pan over medium heat. Shake off excess starch from chops, and brown in hot skillet for 2-2 1/2 minutes on each side.