Deep-fry the pork chops in the hot oil until done, about 7 to 8 minutes, flipping halfway through to ensure that both sides are golden brown. Remove the pork chops from the oil and drain on a wire ...

Instead, Shungu uses thin-cut pork chops in this recipe, which are an economical alternative. You will need to take the time to tenderize the meat, but it really makes a difference in this ...

While the chops are pan-fried, they’re first marinated overnight or all day in a savory-sweet mix of fish and oyster sauces, honey, garlic, shallot, lemongrass and five-spice powder.

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook ...

Use an instant read meat thermometer to check the internal temperature of the pork; once it reaches between 130℉ and 135℉, remove the pork from the heat, and let it rest for about five minutes ...

Make the pork chops: line two large, rimmed baking trays with wire racks or towels. In a large bowl, whisk together the eggs, ½ teaspoon of salt and ½ teaspoon of pepper.

1/2 to 1 teaspoon cayenne pepper 1/2 teaspoon Chinese five-spice powder 8 boneless (about 1 1/2 pounds) thin-cut pork loin chops/cutlets (¼ to 1/2 inch thick), patted dry ⅓ cup grapeseed or other ...

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to 1/2 inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.