Butter Pork Chops – 奶油猪扒

Singaporeans Love deep fried stuff with a capital “L”. As per requested, deep fried crispy pork chops coated with a rich and buttery sauce which is infused with curry leaves aroma. DEFINITELY can’t say no to THIS!

This dish uses simple daily ingredients in our fridge like butter and evaporated milk, and turns it into a rice-devouring-magnet. N’uff said, go try it out now and instantly impress your family! You can substitute the pork with chicken, it works great too!

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  • Servings: 4

  • Time: 25 min

  • Skill: Intermediate

Ingredients

  1. 600g of ½ inch thick pork chops

  2. ½ tsp sodium bicarbonate

  3. 1 tsp salt

  4. 1 tbsp sugar

  5. ½ tsp pepper

  6. 1 tsp sesame oil

  7. 1 tbsp light soy sauce

  8. 1 tbsp hua tiao wine (optional)

  9. 1 egg white

  10. 1 tbsp cornstarch

  11. oil for frying

  12. Butter sauce

  13. 1 tbsp oil

  14. 1 tbsp minced garlic

  15. 50g butter

  16. 20 curry leaves

  17. 80g evaporated milk

  18. 2 tbsp cream

  19. ¼ tsp chicken powder

  20. ½ tsp sugar

  21. ¼ tsp pepper

  22. 2 chopped chili padis

  23. 600g of ½ inch thick pork chops

  24. ½ tsp sodium bicarbonate

  25. 1 tsp salt

  26. 1 tbsp sugar

  27. ½ tsp pepper

  28. 1 tsp sesame oil

  29. 1 tbsp light soy sauce

  30. 1 tbsp hua tiao wine (optional)

  31. 1 egg white

  32. 1 tbsp cornstarch

  33. oil for frying

  34. Butter sauce

  35. 1 tbsp oil

  36. 1 tbsp minced garlic

  37. 50g butter

  38. 20 curry leaves

  39. 80g evaporated milk

  40. 2 tbsp cream

  41. ¼ tsp chicken powder

  42. ½ tsp sugar

  43. ¼ tsp pepper

  44. 2 chopped chili padis

Instructions

  1. Marinate 600g of ½ inch thick pork chops with

  2. ½ tsp sodium bicarbonate, 1 tsp salt, 1 tbsp sugar, ½ tsp pepper, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tbsp hua tiao wine (optional), 1 egg white and 1 tbsp cornstarch

  3. Mix well and let it marinate for 1 hour

  4. Heat sufficient oil in a wok, deep-fry pork chops till golden brown

  5. Drain and set aside

  6. Heat 1 tbsp oil in pan

  7. Add 1 tbsp minced garlic, 50g butter, 20 curry leaves, 80g evaporated milk and and 2 tbsp cream

  8. Bring to boil and let it thicken slightly

  9. Add ¼ tsp chicken powder, ½ tsp sugar, ¼ tsp pepper and 2 chopped chili padis

  10. Add pork chops and toss in sauce

  11. Marinate 600g of ½ inch thick pork chops with

  12. ½ tsp sodium bicarbonate, 1 tsp salt, 1 tbsp sugar, ½ tsp pepper, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tbsp hua tiao wine (optional), 1 egg white and 1 tbsp cornstarch

  13. Mix well and let it marinate for 1 hour

  14. Heat sufficient oil in a wok, deep-fry pork chops till golden brown

  15. Drain and set aside

  16. Heat 1 tbsp oil in pan

  17. Add 1 tbsp minced garlic, 50g butter, 20 curry leaves, 80g evaporated milk and and 2 tbsp cream

  18. Bring to boil and let it thicken slightly

  19. Add ¼ tsp chicken powder, ½ tsp sugar, ¼ tsp pepper and 2 chopped chili padis

  20. Add pork chops and toss in sauce