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Thursday, February 28, 2013

BREADED TERI PORK CHOPS

Living Hawaii growing up as a kid, our foods were pretty much American and Asian in influence, if you've haven't been to Hawaii it is truly a melting pot of people and cultures and it continues to grow. One of my favorite foods were teriyaki beef. Not the thick sirloin cuts with pineapple and that teri glaze mind you but the kind that is cut from the round and sliced thin and soaked in that sweet soy sauce concoction, the former style is the high end restaurant style which I also love, but there's nothing better than thin cuts soaked to perfection overnight and either pan fried or grilled, making an epic plate lunch with rice and macaroni salad.

But teri pork chops are also tops for a plate lunch, and if it is breaded and deep fried? Man that's some juicy stuff that just makes eating that more pleasurable. So if you like, I'll give you a simple recipe.

INGREDIENTS

2- 4 oz. boneless loin chops, pounded slightly to about 1/4 inch thick

1 cup of soy sauce

1/4 cup of sugar

1 minced garlic clove

1/4 tsp minced ginger

1/4 tsp minced green onions

DIRECTIONS

1. Mix the soy sauce through the green onions well.

2. Soak the chops in the marinade for at least 2 hours in the fridge.

3. Make your breading station.

1 cup flour for dredging chops

1 egg plus 1/4 cup water beaten

1 cup of bread crumbs

4. Dredge each chop in the flour, then egg and water mixture, then the bread crumbs.

5. Preheat a fry pan with oil deep enough to fry chops golden over medium high heat. Fry each chop until golden, serve with rice.

Note: Let chops rest at room temperature for a few minutes to ensure good cooking, cold items do not cook well in hot oil.

Good luck in your local Hawaiian Style plate lunch making, sorry I do not have any photos.


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