Sticky Asian Pork Chops
  • 2 slices pork chops
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • Freshly ground black pepper
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 6 tablespoons water
  1. Rinse and pat dry pork chops. Pound the pork chops lightly with the back of a knife or a rolling pin. Marinade pork chops with honey, soy sauce, cooking wine abd black pepper for at least 1 hour, or overnight. Remove the pork chops and discard the marinade.
  2. Heat a frying pan over medium heat until hot. Add in a little oil and butter and when the butter has stopped foaming, add in the pork chops and cook for 1½ minutes on each side until well browned. Remove the pork chops onto a plate and set aside.
  3. Using the same frying pan, add in the sauce ingredients - mirin, soy sauce and water. Boil until ½ of the sauce remains, scrapping the bottom of the pan to get all the flavours. Add in the pork chops and coat the pork chops repeatedly with the sauce (i.e. keep flipping it) for around 2 minutes until the sauce has thickened.
  4. Transfer the pork chops onto a serving plate and drizzle the remaining sauce over them.
Naggy Notes
- Adapted from a Chinese cookbook
Recipe by Foodie Baker at