Hainanese pork chops with onion gravy

By appearance, this looks like a classic pub feed, but tuck in and discover the enchanting Chinese-inspired gravy with oyster and soy sauces. Divine.

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Pork Chops

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 60 g (½ cup) cornflour
• 2 eggs, lightly beaten
• 8 cream crackers, crushed to the consistency of fine breadcrumbs
• 4 pork chops
• 750 ml (3 cups) canola oil, for shallow frying
• thick oven-baked chips and steamed frozen mixed veggies, to serve

Onion gravy

• 25 g butter
• 1 tbsp canola oil
• 2 onions, thinly sliced
• 3 garlic cloves, minced
• 1 carrot, cut into 1-cm cubes
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 2 tbsp tomato sauce
• 500 ml (2 cups) chicken stock
• 75 g (½ cup) frozen peas
• 2 tsp cornflour, mixed with 60 ml (¼ cup) cold water
• black pepper, to season

Instructions

1. Place the cornflour, eggs and crumbs in separate bowls. Dust the pork chops in the cornflour, then dip in the beaten egg, then into the crumbs, pressing to coat well.
2. Heat the oil in a large frying pan over medium–high heat to around 175˚C. Fry the chops for about 3 minutes on each side or until golden brown and cooked to your liking. Drain on a wire rack.
3. Meanwhile, for the onion gravy, heat a large frying pan over medium heat and add the butter and oil. Fry the onion for about 3-5 minutes or until starting to brown. Add the garlic and carrot and fry for a further minute. Add the sauces and stock and bring to a simmer. Add the frozen peas and simmer for 1 minute. Add the cornflour mixture and simmer until the sauce is thick enough to coat a spoon. Season with black pepper.
4. Serve the pork chops with the onion gravy, oven-baked chips and steamed frozen veggies.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pork Chops

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G