Peking Pork Chops

Crispy, golden pork chops meet a tangy-sweet glaze in this irresistible recipe for Peking Pork Chops. Marinated in soy sauce and Shaoxing wine, these bone-in pork chops are coated in a light, double-dipped crust of cornstarch and flour, then fried to perfection. The star of the dish is the vibrant Peking sauce—a harmonious blend of ketchup, rice vinegar, sugar, and garlic—thickened to a glossy finish that clings beautifully to each juicy chop. Perfectly balanced and bursting with flavor, this dish is ideal for weeknight dinners or as a showstopping centerpiece for a special meal. Serve with steamed rice or sautéed vegetables for a restaurant-quality experience at home.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1 large egg
• 2 cups vegetable oil
• 0.25 cup ketchup
• 3 tablespoons sugar
• 3 tablespoons rice vinegar
• 1 tablespoon light soy sauce
• 0.25 cup water
• 2 cloves garlic
• 2 teaspoons cornstarch (for sauce)
• 2 teaspoons water (for slurry)

Directions

Step 1

In a large bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine. Add the pork chops and marinate for 15-20 minutes.

Step 2

In a shallow dish, mix 3 tablespoons of cornstarch and 3 tablespoons of flour. In another bowl, beat 1 large egg.

Step 3

Coat each pork chop in the flour-cornstarch mixture, then dip into the beaten egg, and coat again with the flour-cornstarch mixture. Set aside.

Step 4

In a large skillet or wok, heat 2 cups of vegetable oil over medium-high heat. Fry the pork chops for approximately 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.

Step 5

In a small bowl, prepare the sauce by mixing 1/4 cup ketchup, 3 tablespoons sugar, 3 tablespoons rice vinegar, 1 tablespoon light soy sauce, and 1/4 cup water.

Step 6

Mince 2 garlic cloves. In a separate small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.

Step 7

In a clean skillet or saucepan, heat 1 tablespoon of the leftover frying oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 8

Add the prepared sauce mixture to the pan and bring it to a gentle boil. Stir in the cornstarch slurry and simmer until thickened, about 1-2 minutes.

Step 9

Place the fried pork chops on a serving plate and pour the Peking sauce over them. Serve immediately with steamed rice or vegetables.

Nutrition Facts

Serving size	(1636.3g)

Amount per serving	% Daily Value*
Calories	5973.8

Total Fat 538.4g	0%
Saturated Fat 101.8g	0%
Polyunsaturated Fat 270.8g
Cholesterol 763.5mg	0%
Sodium 2906.7mg	0%
Total Carbohydrate 100.7g	0%
Dietary Fiber 1.2g	0%
Total Sugars 48.7g
Protein 205.3g	0%

Vitamin D 53.8IU	0%
Calcium 141.7mg	0%
Iron 8.4mg	0%
Potassium 2795.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.8%

Protein: 13.5%

Carbs: 6.6%