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Hong Kong Pork Chops

Mormon.Cook's picture
  Pork loin chops 4
  Thin onion slices 4
  Sliced mushrooms/1/2 pound fresh mushrooms, washed, trimmed, and sliced through stems 4 Ounce
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Sugar 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm)
  Garlic powder 1⁄4 Teaspoon

Trim excess fat from chops and brown them in fat trimmings in a hot frying pan. Remove chops to casserole. Arrange onion slices, mushrooms, and water chestnuts on chops. Combine cornstarch, soy sauce, water, lemon juice, sugar, ginger, and garlic, mixing well. Pour over chops. Cover and bake 45 to 55 minutes, or until tender. Serve sauce over chops. Good served with rice, baked in same oven with chops.

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