黑胡椒猪排 Deep-Fried Pork Chops in Black Pepper Sauce

 We went out to eat with another couple and the wife was from Taiwan. We love going out to eat family style with a chinese who can pick out delicious dishes off the menu that we have never tried before. One of the dishes she choose was these pork chops in black pepper sauce and the first thing my husband said after taking a bite was, you have to learn to cook this one.
I have to agree that it is mouth watering. In this version the breaded and deep-fried pork is simmered in the black pepper sauce but another way to eat it is to serve the black pepper sauce on the side. That way you can pour the sauce over the pork right before you eat it and the pork stays nice and crispy. Just imagine a bowl of rice topped with one of these pork chops some stir-fried vegetables and covered in black pepper sauce. Can it really get better than that. I love it simmered in the sauce as well and then the flavor clings to the meat and it is so soft on the mouth.

4 pork chops, any bone cut off or beef or chicken
salt and pepper
3 eggs
2-3 cups bread crumbs
about 1 cup cornstarch

2 tsp. freshly ground black pepper
3 cloves garlic
1/2 onion, thinly sliced
1 Tbsp. ketchup
1 Tbsp. chinese black vinegar (can sub. balsamic)
3 cups beef broth
1 1/2 tsp. sugar
1/2- 1 tsp. salt
1 Tbsp. starch mixed with a little water

I have tried panko for these but it is not as good, best is just plain bread crumbs. It is super and easy to make your own by just throwing some bread in a blender.

Pound out pork chops to 1/2 cm thick pieces and cut in half. Sprinke with a little salt and pepper. Preheat oil over medium heat. I actually am using chicken thighs in this picture, sorry if it causes any confusion.

Arrange your dipping station in the order of meat, cornstarch, beaten eggs, bread crumbs.

Coat the pork chop with cornstarch and shake off excess.

 Dip in the egg mixture.

 Coat in bread crumbs and shake off excess.

Deep-fry until golden brown and remove to a paper towel lined plate.

 Start making the sauce. Stir-fry onions and garlic on medium heat until the onions start to get limp. Then add in the black pepper.

 Stir in ketchup and Chinese black vinegar.

 Add in beef broth, sugar and salt. Bring to a boil then pour in the cornstarch mixed with water. Cook until thickened. You can add more cornstarch water until it is as thick as you would like.

 Coat pork chops in the sauce and remove to a serving plate.

Tweet