Chinese-Style Pork Chops with Onion & Ketchup Sauce
- Nov 13, 2025
- 1 min read
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.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
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 sauté pan over medium high heat. Add the pork and sauté 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 sauté for 2-3 minutes or until translucent and slightly browned. Add the garlic and diced tomatoes and sauté 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, top with sauce and serve with steamed white rice on the side.
Instructions
4 bone-in pork chops (about 2 lbs)
2 tbsp soy sauce
2 tbsp rice wine
2 tbsp cornstarch
Marinade
1 cup water
6 tbsp soy sauce
3 tbsp ketchup
3 tbsp rice vinegar
3 tbsp sugar
1 tbsp cornstarch
Pinch of red pepper flakes
Sauce
1 large red or yellow onion thinly sliced
1 ripe tomato diced
3 cloves garlic minced
1 shallot minced
1/4 cup frozen green peas
4 tbsp vegetable oil
Chinese-Style Pork Chops with Onion & Ketchup Sauce
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Prep Time
25 min
Cooking Time
25 min
Rest Time
0 min
Total Time
50 min
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