Honey Glazed Pork Chop


I've been in a rather experimental mood these days, picking up new recipes and cooking novel dishes for my family. 

It was a risk that I was taking, but I'm glad that so far, all the dishes turned out scrumptious. :)

No failed experiments just yet. *touch wood*


- Pork chops
- Half an onion
- 2 slices of ginger
- 2 cloves of garlic
- 2 tablespoonfuls of chicken marinade sauce
- 1 teaspoon of honey
- 1 teaspoon of Shaoxing rice wine
- 1 teaspoon of oyster sauce
- 1 teaspoon of dark soy sauce
- Half a teaspoon of corn starch
- 1 tablespoonful of brown sugar
- Salt and pepper
- 1 tablespoonful of ketchup
- A chunk of butter


1. Thaw the pork chops and place them in a huge mixing bowl. 

2. Chop the onion, garlic and ginger into tiny chunks. 

3. Mix the sauces into the bowl and leave the pork chops to marinade for at least half an hour.

4. Heat saucepan on medium heat, and melt the slab of butter.

5. Sear the pork chops in the pan, remembering to flip after every half a minute. 

6. Depending on the heat of your pan, remove the pork chop once it's done to prevent it from being overcooked. I took around 2 minutes for each slice of pork chop, but ultimately, the time varies according to the thickness of the cuts too. The best method would be to cut a tiny piece from the pork chop to taste.

7. Use the rest of the marinating sauce to prepare the gravy to drizzle over the tender pork chops.

8. Garnish with onions or cherry tomatoes (or both), and serve. 

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