Hong Kong pan fried pork chops is a dish made with cuts of boneless pork seared until golden with crisp edges and tender, juicy centers, then coated in a savory-sweet Hong Kong–style sauce that’s rich, glossy, and full of flavor. Simple to make and perfect served with steamed rice and bok choy for a bright, umami-rich dish that feels both comforting and refined.
This dish is really super simple and does not take long at all to make, but the sauce has such an addicting sweet/savory flavor and it pairs perfectly with hot rice and a vegetable like bok choy or broccoli. The sauce is made from simple ingredients: chicken stock, soy sauce, oyster sauce, ketchup and a little sugar and cornstarch. All things you can by at any grocery store. I used thick cut boneless pork chops for this and cut them in half to make thinner chops then into large pieces. I like the pieces rather than whole chops because it is easier to eat and you get a better sauce to pork ratio.
If you’d like some other easy Asian meal ideas, check out my wide selection of Asian recipes here.
Hong Kong Pan Fried Pork Chops
Ingredients
For the pork and marinade:
- 1 1/2 lbs boneless pork chops trimmed and cut into 3-4 inch pieces, if really thick, cut in half horizontally first
- 1 tbsp Shaoxing wine get it here
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 tsp baking soda
For the sauce:
- 1/2 cup chicken stock
- 2 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tsp cornstarch
For the stir fry:
- 1/3 cup cornstarch
- oil
- 1 medium red onion or white onion thickly sliced
- 4 garlic cloves sliced
- 2 tbsp minced fresh ginger
- bok choy or broccoli cleaned and cut
- 1-2 tbsp Dark soy vinegar use rice vinegar as a substitute but I highly recommend getting a bottle of Chinkiang vinegar as it tastes unlike any other vinegar and is SO good.
Instructions
- Trim your pork chops and cut thinner if needed. Pound lightly with a meat mallet, not to flatten but just to tenderize the pork. Combine the marinade ingredients and mix well with the pork and set aside for 30 minutes.
- You can make the rice and prep any veggies while waiting. Mix the sauce ingredients well and set aside.
- Heat a few tbsp of oil in a large skillet over medium high heat until shimmering. Dip the pork chops into the cornstarch and shake to remove excess. Place into the pan and fry without moving until deep golden brown on one side. Flip and brown the other side as well. Cook until the pork has just reached 145 or so, as you will cook a bit more in the sauce. Move to a plate.
- Add another tbsp of oil and stir fry veggies briefly until crisp tender and move to a plate. Add another tbsp of oil and stir fry your onion, garlic ginger for a minute. Add the sauce and stir. Add the pork back in and cook at a simmer for a couple minutes, then remove from heat and add the vinegar.
- Place some rice in a bowl and top with veggies and pork with sauce. Serve hot.