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

Butter sauce:

  1. 1 tbsp oil

  2. 1 tbsp minced garlic

  3. 50g butter

  4. 20 curry leaves

  5. 80g evaporated milk

  6. 2 tbsp cream

  7. ¼ tsp chicken powder

  8. ½ tsp sugar

  9. ¼ tsp pepper

  10. 2 chopped chili padis

Steps:

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

  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. and 1 tbsp cornstarch

  11. Mix well and let it marinate for 1 hour

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

  13. Drain and set aside

  14. Heat 1 tbsp oil in pan

  15. Add 1 tbsp minced garlic,

  16. 50g butter,

  17. 20 curry leaves,

  18. 80g evaporated milk,

  19. and 2 tbsp cream

  20. Bring to boil and let it thicken slightly

  21. Add ¼ tsp chicken powder,

  22. ½ tsp sugar,

  23. ¼ tsp pepper,

  24. and 2 chopped chili padis

  25. Add pork chops and toss in sauce