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Mum’s Chinese Pork Chops

Chinese-style Pork Chops Recipe

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These are my mum’s famous Chinese-style pork chops which is loved by my family. This recipe was passed down by my late grandmother (paternal side), which my mum made for more than 2 decades. For such good tasting food, the recipe is really simple. The pork chops tasted great on its own, even when cold. For leftovers, my mum will make an amazing hot and sweet tomato sauce to go with the cut slices.

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I can’t decide if I liked to eat it plain more, or with the sauce, so we usually have it both ways. This recipe was entirely cooked by my mum – I was merely documenting the recipe and taking photos. I asked my mum if she mind sharing our family “secret” recipe with others, and she said no problem, as good food is meant to be shared.

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Printable Recipe
Chinese-style Pork Chops Recipe (Step-by-Step) Tenderise each pork chop slice by pounding with the flat blade of the knife/chopper in a criss-cross pattern on both sides, until the pork chop is significantly thin. According to my mum, this is the most important step of the recipe.
Chinese-style Pork Chops Recipe (Step-by-Step) Marinade the pork chops in soy sauce and oyster sauce. Just before frying, coat the pork chops evenly in two egg whites.
Chinese-style Pork Chops Recipe (Step-by-Step) Coat each pork chop in a plate of bread crumbs.
Chinese-style Pork Chops Recipe (Step-by-Step) Heat a small amount of oil in a wok. Shallow fry pork chops, in batches, until golden on both sides, adding more oil to the pan whenever needed.
Chinese-style Pork Chops Recipe Serve pork chops uncut, sliced and/or with Chinese tomato (sweet and sour) sauce.

Since my brother moved out recently, I have started going home for dinner a few times a week to keep my mum company. It was also the first time in many years which she resumed regular, everyday cooking, and she is feeling enthusiastic about it. If you follow my updates on instagram and twitter, you can see my occasional postings on my mum’s cooking. For the past few years, I have been relying on verbal instructions from my mum on how to recreate her recipes, but from now on I get to learn my family favourite recipes from the chef herself and periodically share them on the site. 

37 comments on “Mum’s Chinese Pork Chops”

  1. My daughter is allergic to eggs. Can I use something else (besides egg whites) to coat the pork chops?

  2. Tried this recipe today. The pork uncle recommended us the “corner meat” for making pork chops. Turned out AMaZING! Thanks for sharing this :)

  3. Dear Wiffy,
    This recipe is delicious. So heart warming to know the mum-daughter bond you share with your mum. Cooking has brought not just the food but something more. Thank you for sharing your mum’s recipe with us here. And do pass our thank you’s to your mum for sharing it too. <3

  4. Hi..can I sub frying to air frying ? how long do I need to leave it in the air fryer?

  5. Hi – any recommendations on the type / brand of breadcrumbs for this?

  6. Hi
    showed my mum this recipe and she said better to put flour first before putting egg white and bread crumbs… is it necessary?

  7. Hi Wiffy,

    Any reason why u use egg whites and not the whole egg? Thanks!

    Still loving your website after all these years !!

    • Hi Sammi, sorry for my late reply, My mum said if egg yolk is added, the pork chop pieces will burn more easily during the frying process. If really want to add egg yolk, just a bit will do (like 1 teaspoon). But my family only uses the egg white for this recipe.

    • Thanks a lot for the reply. Mummy’s wisdom! Blessed are we

  8. Can I use biscuit crumbs instead?

    • someone at IG used biscuit crumbs. Tastes fine except that coating was too dry. Biscuit crumbs is more suitable for deep frying than pan frying, but it will work if you are not fussy.

  9. How do we separate the egg white from the egg yolk?

  10. Hi, is there any difference dipping in egg vs egg white only? Saw some receipt is coated with egg instead.

    • You can scroll up the comments above for more info. Basically, my mum said if egg yolk is added, the pork chop pieces will burn more easily during the frying process. If really want to add egg yolk, just a bit will do (like 1 teaspoon). But if you can control the heat well and love to add the whole egg, you may do so :)

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