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!
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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