This pork chop dish is one of my favorites passed down from my grandmother to my mom, and then to me. My brother and I would go next door to my grandparents’ house every day after school when we were little, and there would be a table of four or five dishes waiting for us, all made by my grandmother. (Yes, I am fully aware I had a spoiled childhood).
This savory and juicy pork chop dish is one my grandmother would commonly make for us and one we delightedly scarfed down. What you’ll love about this dish is that it requires little time and effort and delivers a whole lot of meat (which usually results in happy people).
You simply season the bone-in pork chops generously with salt and pepper, dust some cornstarch on top, and then drench with flour. If the pork chops are rather thick, I usually like to pound them down until they are about 1/4 inch thick before I brown them.
Pan-sear each side for a few minutes until brown.
Again the time it takes will depend on the thickness of your pork chops. Remove chops from the pan and then sauté some sliced jalapeños, chopped garlic, and scallions together. Add the pork chops back into the pan and stir-fry for about a minute so the flavors blend together.
Enjoy, and let me know how it turns out for you! This is great served with a vegetable dish and rice.
Grandma's Pan-Fried Pork Chops
- 6 Bone-in pork chops, thin
- Vegetable oil for pan-frying
- 1/2 tsp Soy Sauce
- Salt and Pepper
- 2 tbsp Cornstarch
- 1/4 cup Flour
- 2 Garlic cloves, sliced
- 1 bunch Spring onion, chopped (green parts only)
- 1-2 Jalapeño pepper, sliced
- 1 tsp Sesame oil
Season both sides of each pork chop generously with salt and pepper. Rub soy sauce over each and dust cornstarch over them.
Pour the 1/4 cup flour onto a plate and coat pork chops in flour. Set aside.
Put about 1 Tbsp oil in a large skillet. Fry pork chops over high heat till crisp brown, about 3-4 minutes on each side. You may need to pan-fry them for longer if you have thicker pork chops.
Place finished pork chops on a plate and dry off residual oil with a paper towel. Set aside.
Use some of the leftover oil in the skillet to stir-fry the garlic cloves, spring onion, and sliced jalapeño pepper. Add 1 tsp sesame oil. Return pork chops to the pan and stir-fry all together for about 30 seconds.