Scallion Pork Chops are more than just a dish—they’re a celebration of simple, wholesome ingredients coming together to create something truly special. It’s simple, delicious, and quick enough to serve any night of the week.
A Culinary Journey: Shanghai Juicy Buns and Scallion Pork Chops
I still remember the first time I went to Shanghai—it was an unforgettable food journey.
One of the highlights was definitely having Shanghai Juicy Buns, with their crispy bottoms and juicy, flavorful filling.
But what really left an impression on me was the Scallion Pork Chops I tried while I was there.
The dish was absolutely delicious! The pork was perfectly tender, and the aroma of scallions combined with the rich, savory sauce made each bite so satisfying.
Ever since, I’ve been trying to recreate that same experience at home. And let me tell you, when I make this Scallion Pork Chops dish, it always gets rave reviews from the family!
The Versatility of Scallions
Scallions, or green onions, are a staple in Chinese cuisine, and they can elevate almost any dish. Their mild, fresh flavor pairs beautifully with a variety of ingredients, making them a must-have in the kitchen.
Here are a few dishes where scallions shine:
- Scallion Pancakes: Crispy, flaky, and layered with scallions, these pancakes are a popular street food and breakfast item.
- Scallion Oil Noodles: A simple yet flavorful dish where noodles are tossed in fragrant scallion oil, often topped with crispy fried scallions.
- Scallion Braised Tofu: Soft tofu braised in a savory scallion-based sauce, perfect for a light yet satisfying meal.
Scallion Pork Chops Are a Family Favorite
Whenever I make Scallion Pork Chops, I always prepare extra rice because my kids absolutely love this dish.
The tender, flavorful pork paired with the aromatic scallion sauce is incredibly rice-friendly, meaning it makes you want to eat more rice.
My children always compliment me when I cook this, and it’s become a regular request in our household.
Tips for Perfect Scallion Pork Chops
While this dish may seem simple, there are a few key steps to ensure it turns out perfectly:
1. Choosing the Right Cut of Meat
If you can’t find bone-in pork chops, you can use pork tenderloin or pork shoulder as alternatives. These cuts are tender and flavorful, making them great substitutes.
Be sure to trim any connective tissue and make small cuts along the edges to prevent the meat from curling during cooking.
2. Tenderizing the Meat
If you have a meat mallet, use it to pound the pork chops evenly. If not, the back of a knife works just as well. Tenderizing the meat helps break down the fibers, making it more tender and allowing it to absorb the marinade better.
After tenderizing, the pork chops should expand to about 1.5 times their original size, ensuring they stay juicy and tender when cooked.
3. Don‘t Skimp on the Scallions
The more scallions, the better! They add a wonderful aroma and flavor to the dish, so feel free to be generous with them.
Serving Suggestions
- With Rice: The savory sauce from the pork chops pairs perfectly with steamed rice.
- With Noodles: Toss the pork and scallion sauce with your favorite noodles for a quick and delicious alternative.
- In Steamed Buns: Slice the pork chops and use them as a filling for mantou or bao buns, creating a portable and flavorful snack.
Ingredients:
- 500g Pork tenderloin
- 300g Green onions
- 3 tbsp Cooking oil
Marinade ingredients:
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tbsp light soy sauce
- 20ml scallion-ginger water (made by soaking chopped scallions and ginger in hot water, then cooling and straining the liquid)
- 1 egg
- 1 tbsp sweet potato starch (can substitute with cornstarch)
- 1 tbsp cooking oil
Sauce ingredients:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tsp sugar
Instructions:
1. Preparing the Pork
Tenderize the pork:
Place the pork slices on a cutting board and gently pound them with the back of a knife or a meat mallet. This helps loosen the meat, allowing it to absorb the marinade better and cook more evenly.
Check for any connective tissue (if present) and make 2–3 small cuts in those areas to prevent the pork from curling during cooking.
Marinate the pork:
In a bowl, combine the pork slices with 1 tsp salt, 1/2 tsp white pepper, 1 tbsp light soy sauce, and 20ml scallion-ginger water. Mix well by hand, ensuring each slice is evenly coated.
Add 1 egg and 1 tbsp sweet potato starch, and mix again until the pork is evenly coated with the starch and egg mixture.
Finally, drizzle 1 tbsp cooking oil over the pork and mix well. Let it marinate for 20 minutes to allow the flavors to penetrate.
2. Preparing the Ingredients
Cut the green onions into 5cm segments, separating the white and green parts.
Prepare some sweet potato starch in a shallow dish for coating the pork later.
3. Pan-Frying the Pork
Heat a pan over medium heat and add enough cooking oil to coat the bottom. Heat the oil until it reaches about 60% hot (test by inserting a chopstick—small bubbles should form around it).
Take the marinated pork slices and coat them evenly with sweet potato starch on both sides, shaking off any excess.
Place the coated pork slices in the pan and fry over medium-low heat. Flip them occasionally to ensure even cooking, frying for about 3–4 minutes per side until golden brown.
If cooking in batches, avoid overcrowding the pan to ensure even frying. Once done, remove the pork and set aside.
4. Braising the Pork
In the same pan, leave a small amount of oil and add the white parts of the green onions. Sauté over low heat until fragrant and slightly golden.
Add the green parts of the onions and stir-fry briefly.
Arrange the fried pork slices in the pan, then add 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp dark soy sauce, and 1 tsp sugar. Stir gently to coat the pork evenly.
Pour in enough hot water to cover half of the pork. Cover the pan and simmer over low heat for 10–12 minutes, allowing the pork to absorb the flavors of the sauce.
After simmering, remove the lid, increase the heat to high, and reduce the sauce until it thickens slightly. Be careful not to reduce it completely—leave some sauce for serving.
Once the sauce has thickened, turn off the heat and transfer the pork and onions to a serving plate.
Frequently Asked Questions
Can I use another type of meat?
Yes, you can use chicken or beef in place of pork tenderloin, but make sure to adjust the cooking times accordingly.
Can I prepare this ahead of time?
The pork can be marinated ahead of time, but it’s best to cook the dish fresh for the best texture and flavor.
Is it necessary to use sweet potato starch?
Sweet potato starch helps give the pork a crispy, golden coating. You can substitute it with cornstarch, but sweet potato starch will give a slightly different texture.
Savory Scallion Pork Chops: A Shanghai-Inspired Delight
Ingredients
- 500 g Pork tenderloin
- 300 g Green onions
- 3 tbsp Cooking oil
Marinade ingredients:
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tbsp light soy sauce
- 20 ml scallion-ginger water made by soaking chopped scallions and ginger in hot water, then cooling and straining the liquid
- 1 egg
- 1 tbsp sweet potato starch can substitute with cornstarch
- 1 tbsp cooking oil
Sauce ingredients:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tsp sugar
Instructions
Preparing the Pork
- Tenderize the pork:
- Place the pork slices on a cutting board and gently pound them with the back of a knife or a meat mallet. This helps loosen the meat, allowing it to absorb the marinade better and cook more evenly.
- Check for any connective tissue (if present) and make 2–3 small cuts in those areas to prevent the pork from curling during cooking.
- Marinate the pork:
- In a bowl, combine the pork slices with 1 tsp salt, 1/2 tsp white pepper, 1 tbsp light soy sauce, and 20ml scallion-ginger water. Mix well by hand, ensuring each slice is evenly coated.
- Add 1 egg and 1 tbsp sweet potato starch, and mix again until the pork is evenly coated with the starch and egg mixture.
- Finally, drizzle 1 tbsp cooking oil over the pork and mix well. Let it marinate for 20 minutes to allow the flavors to penetrate.
Preparing the Ingredients
- Cut the green onions into 5cm segments, separating the white and green parts.
- Prepare some sweet potato starch in a shallow dish for coating the pork later.
Pan-Frying the Pork
- Heat a pan over medium heat and add enough cooking oil to coat the bottom. Heat the oil until it reaches about 60% hot (test by inserting a chopstick—small bubbles should form around it).
- Take the marinated pork slices and coat them evenly with sweet potato starch on both sides, shaking off any excess.
- Place the coated pork slices in the pan and fry over medium-low heat. Flip them occasionally to ensure even cooking, frying for about 3–4 minutes per side until golden brown.
- If cooking in batches, avoid overcrowding the pan to ensure even frying. Once done, remove the pork and set aside.
Braising the Pork
- In the same pan, leave a small amount of oil and add the white parts of the green onions. Sauté over low heat until fragrant and slightly golden.
- Add the green parts of the onions and stir-fry briefly.
- Arrange the fried pork slices in the pan, then add 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp dark soy sauce, and 1 tsp sugar. Stir gently to coat the pork evenly.
- Pour in enough hot water to cover half of the pork. Cover the pan and simmer over low heat for 10–12 minutes, allowing the pork to absorb the flavors of the sauce.
- After simmering, remove the lid, increase the heat to high, and reduce the sauce until it thickens slightly. Be careful not to reduce it completely—leave some sauce for serving.
- Once the sauce has thickened, turn off the heat and transfer the pork and onions to a serving plate.
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