Crispy Black Pepper Pork Chop Rice

Elevate your weeknight dinner with this crispy, golden-fried pork chop, served alongside fluffy rice and topped with a savory, aromatic black pepper onion sauce.

Ingredients

• 400 g pork tenderloin
• 1/2 tsp baking soda
• 1/2 cup cornstarch
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 1/2 purple onion, sliced
• 1/2 cup black pepper sauce
• 1 tbsp cornstarch slurry
• 2 cups cooked white rice
• 1 head broccoli, steamed

Instructions

1. 1Slice the pork

   

   Take the pork tenderloin and cut it into thick, even slices. This thickness is ideal for maintaining juiciness after frying.

   Tip: Use a sharp knife to ensure clean cuts, which helps the pork cook more evenly.
2. 2Tenderize the pork

   

   If you do not have a meat mallet, use the back of a large knife to gently pound the pork slices. This breaks down the fibers, making the meat more tender.

   Tip: Be gentle to ensure you tenderize the meat without shredding it.
3. 3Soak the pork

   

   Place the pork slices into a metal bowl filled with clear water mixed with a little baking soda. Let them soak for 20 minutes to clean and tenderize the meat.

   Tip: After soaking, be sure to remove the meat and pat it dry to ensure a good crust when frying.
4. 4Marinate the pork

   

   Transfer the dried pork slices to a bowl and add the seasonings. Mix thoroughly by hand until every piece is well-coated, then let it marinate for 30 minutes.

   Tip: Massaging the marinade into the meat helps the flavors penetrate deeply.
5. 5Coat with cornstarch

   

   Take each marinated pork slice and press it firmly into a plate of cornstarch. Ensure a thin, even layer coats the meat completely.

   Tip: Shake off any excess cornstarch so the coating is light and crispy.
6. 6Dip in egg wash

   

   After the cornstarch coating, dip the pork slice into a bowl of beaten egg wash, ensuring it is fully covered before moving on to the breadcrumb coating.

   Tip: Allow any excess egg to drip off before coating with breadcrumbs to keep the layer consistent.
7. 7Coat with breadcrumbs

   

   Place the egg-washed meat slice into a plate of yellow breadcrumbs. Press firmly on the meat to ensure all sides are evenly and completely coated to achieve a crispy crust.

   Tip: Pressing the breadcrumbs firmly into the meat helps them adhere better so they do not fall off during frying.
8. 8Fry the pork chop

   

   Carefully drop the breaded pork chop into a pot of heated oil. Wait for the crust to set, then flip and continue to fry over medium-low heat for about 3 minutes until fully cooked and golden brown.

   Tip: Always let the breadcrumb coating set briefly in the hot oil before attempting to flip the pork chop to prevent the crust from breaking apart.
9. 9Stir-fry the onions

   

   In a separate pan over medium heat, stir-fry the sliced purple onions using chopsticks until they become soft and aromatic.

   Tip: Cooking the onions until they soften releases their natural sweetness, which beautifully balances the spicy heat of the black pepper sauce.
10. 10Prepare the black pepper sauce

    

    Once the onions are soft and translucent, pour the prepared black pepper sauce mixture into the pan. Stir and bring the mixture to a boil, then drizzle in a cornstarch slurry to thicken the sauce to your desired consistency.

    Tip: Make sure to cook the onions until they are fully softened to ensure they release their natural sweetness into the sauce.
11. 11Slice the pork chop

    

    Transfer the freshly fried pork chop to a paper towel to absorb any excess oil. Use a large, sharp knife to cut it into thick, bite-sized strips.

    Tip: Use a sharp knife and slice down with a firm motion to cut cleanly through the crust without crushing it.
12. 12Add the sauce

    

    Plate the sliced pork chop alongside your steamed rice and vegetables. Generously spoon the hot, thickened black pepper and onion sauce directly over the meat to finish the dish.

    Tip: Spoon the sauce over the meat right before serving to maintain the perfect crispy crunch of the pork chop.

Storage & Reheating

Burn It Off

Frequently Asked Questions