Chinese-Style Pork Chops with Onion & Ketchup Sauce

I adapted this from Wei Chuan's cookbook, Chinese Rice and Noodles. I wasn't sure where this recipe came from but, by some accounts, it is probably Cantonese in origin. The sauce is nicely sweet and sour and the sautéed onions add extra flavor and texture. Easy to make and excellent served with steamed white rice on the side. A great alternative to your standard fried pork chops. It's not part of the original recipe, but I like to add a pinch of red pepper flakes to the sauce to give it just a little bit of a kick.

Ingredients:
2 lbs. (4) pork chops

Marinade:
2 tbsp. soy sauce
2 tbsp. rice wine
2 tbsp. cornstarch

1 large red or yellow onion, thinly sliced
1 shallot, minced
3 cloves garlic, minced
1 ripe tomato, diced
1/4 cup peas

Sauce:
1 cup water
6 tbsp. soy sauce
1 tbsp. cornstarch
3 tbsp. sugar
3 tbsp. rice vinegar
3 tbsp. ketchup
Pinch of red pepper flakes (optional)

4 tbsp. vegetable oil

1. Combine all the marinade ingredients together in a medium bowl. Add the pork chops and coat both sides. Let marinate for 10-15 minutes.

2 Combine the sauce ingredients together in a measuring cup or bowl; set aside.

3. Heat 3 tbsp. of oil in a saute pan over medium high heat. Add the pork and saute about 1 1/2 - 2 minutes per side or until lightly browned. Remove to a platter, cover with foil, and set aside. 

4. Add 1 tbsp. of oil to the same pan and heat over medium high. Add the sliced onions and shallots and saute for 2-3 minutes or until translucent and slightly browned. Add the garlic and diced tomatoes and saute an additional 30 seconds. 

5. Add the sauce and bring to a boil until slightly thickened. Stir in the green peas. Add the pork chops back to the pan, turn over to coat with the sauce, then remove the pan from the heat.

6. Plate the pork chops onto individual plates and serve with steamed white rice on the side. 

Bone-in pork chops.

Marinate in rice wine, soy sauce, and cornstarch.

Sliced onions, sauce ingredients, and chopped garlic.

Sauce: Rice wine, rice vinegar, ketchup, soy sauce, cornstarch, red pepper flakes, and sugar. 

Pan-fry pork in 3 tbsp. oil over medium high heat, about 1 1/2 - 2 minutes per side. Remove to a platter, cover with foil and set aside. 

In the same pan, heat 1 tbsp. oil over medium heat and saute the sliced onion and shallot.

Partially cover the onion-shallot mixture if needed to prevent onions from scorching. Saute 2-3 minutes until translucent and just starting to brown. Add garlic and tomatoes and cook an additional 30 seconds.

Add the sauce and bring to a boil.  

Cook until the sauce has thickened.

Stir in the green peas. 

Add the pork chops back to the pan, coat well with the sauce and remove from heat. 

Serve the pork and sauce with steamed white rice on the side.