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Mum’s Chinese Pork Chops

Chinese-style Pork Chops Recipe

Chinese Pork Chops Recipe

If you are buying pork chops from the wet market, you can ask the seller to slice them for you.


  • 400 grams pork loin or pork chops cut to 1 cm thick slices (about 10-14 slices)
  • 4 tsp light soy sauce
  • 4 tsp oyster sauce
  • 2 egg whites
  • 1 cup bread crumbs see cooking note below
  • vegetable oil for shallow frying


  1. Tenderise pork chops by pounding with the flat blade of the knife/chopper.
  2. Marinade pork chops in soy sauce & oyster sauce for a few hours or overnight in the fridge.
  3. When ready to cook, coat the marinated pork chops evenly in two egg whites.
  4. Coat each pork chop (both sides) in a plate of bread crumbs.
  5. Heat a wok with 1 tbsp oil. Shallow fry pork slices, in batches, until golden on both sides, adding more oil to the pan whenever needed. Drain excess oil from the pork chops in paper towels before serving.

Noob Cook Tip

We bought bread crumbs from Four Leaves bakery.

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37 comments on “Mum’s Chinese Pork Chops”

  1. Hi, how long we need to fry the pork?

    • Hi Jas, rather than the timing, it’s more accurate to look at the colour of the pork, as stoves differ in heat. Pan-fry on each side until golden as seen in the pictures.

  2. How to make the biscuit crumbs?

    • bread crumbs will be better than biscuit crumbs (as someone in IG commented that biscuit crumbs are drier). I have not made my own bread crumbs before, but I think u can pulse the bread pieces (the brown part; first and last piece of a loaf) in a food chopper.

  3. Hi. Any tips for the breadcrumbs to stick better? Mine kept falling off. Heehee.


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