Butter Pork Chops

25 min

medium

4

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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Ingredients

Adjust Servings
600g of ½ inch thick pork chops
½tsp sodium bicarbonate
1tsp salt
1tbsp sugar
½tsp pepper
1tsp sesame oil
1tbsp light soy sauce
1tbsp hua tiao wine (optional)
1egg white
1tbsp cornstarch
oil for frying
Butter sauce:
1tbsp oil
1tbsp minced garlic
50g butter
20curry leaves
80g evaporated milk
2tbsp cream
¼tsp chicken powder
½tsp sugar
¼tsp pepper
2chopped chili padis

Directions

1.

Marinate 600g of ½ inch thick pork chops with
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2.

½ tsp sodium bicarbonate,
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3.

1 tsp salt,
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4.

1 tbsp sugar,
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5.

½ tsp pepper,
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6.

1 tsp sesame oil,
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7.

1 tbsp light soy sauce,
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8.

1 tbsp hua tiao wine (optional),
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9.

1 egg white,
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10.

and 1 tbsp cornstarch
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11.

Mix well and let it marinate for 1 hour
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12.

Heat sufficient oil in a wok, deep-fry pork chops till golden brown
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13.

Drain and set aside
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14.

Heat 1 tbsp oil in pan
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15.

Add 1 tbsp minced garlic,
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16.

50g butter,
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17.

20 curry leaves,
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18.

80g evaporated milk,
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19.

and 2 tbsp cream
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20.

Bring to boil and let it thicken slightly
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21.

Add ¼ tsp chicken powder,
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22.

½ tsp sugar,
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23.

¼ tsp pepper,
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24.

and 2 chopped chili padis
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25.

Add pork chops and toss in sauce
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