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+ servings

Easy Peking Pork Chops (25-min. Recipe)

Christie Lai
Peking Pork Chops. Juicy tender pork chops smothered in a tangy sweet and sour sauce. Delicious for dinner and great as leftovers. A popular dish found at most Chinese restaurants. Ready in 25 minutes or less at home!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Chinese
Servings 2
Calories per serving 415 kcal

Ingredients
  

  • 0.675 lb pork butt aka pork shoulder
  • ¼ cup vegetable oil or any neutral oil

Pork Marinade:

Sauce:

Optional Garnish:

Instructions
 

  • Slice your pork into strips and tenderize them with a meat tenderizing hammer or with the back of your knife.
  • In a mixing bowl, add pork strips, cornstarch, salt and dry sherry wine. Mix well until pork is well coated in cornstarch. Set aside.
  • In a small bowl, combine sauce ingredients as listed above. Set aside.
  • In a large pan, heat vegetable oil on medium heat. To test if the oil is hot enough, place a wooden chopstick and look for bubbles. Once you see bubbles, carefully lower in pork.
  • Fry pork until golden crispy brown on each side, about 8-9 minutes in total. You may need to adjust heat as needed.
  • Remove the pork and place on a paper-towel lined plate to soak up excess grease. Discard the oil in the pan.
  • On medium heat, pour in your sauce. Bring this to a simmer and once it bubbles and thickens, add crispy pork back in ensuring every pork chop is covered in sauce.
  • Transfer to a serving dish. Optional: garnish with sesame seeds and green onions. Enjoy!
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Nutrition
Calories: 415kcal | Carbohydrates: 44g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1014mg | Potassium: 839mg | Fiber: 2g | Sugar: 24g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg