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Chef Kok Phang Chow Sunday Roast Pork Chops

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Prep Time 20 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 4 pcs pork chop about 850g
  • 1.5 kg potato peeled
  • 3 Tbsp vegetable oil
  • MARINADE
  • 7 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
  • 1 tsp Lee Kum Kee Chilli Bean Sauce
  • 2 tsp Lee Kum Kee Pure Sesame Oil
  • 2 cloves garlic crushed
  • ½ tsp corn flour
  • 5 Tbsp honey
  • DRESSING
Salad & Dressing (optional):
  • 1 head baby gem lettuce broken up
  • 1 handful baby plum tomato halved
  • ½ red onion thinly sliced
  • 2 Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce
  • 1 tsp Lee Kum Kee Chiu Chow Chilli Oil optional
  • 2 Tbsp Lee Kum Kee Plum Sauce
  • 1 Tbsp Olive Oil

Method
 

  1. Coat pork chops in the marinade and chill in fridge for at least 1 hour.
  2. Preheat the oven at 200°C . or 180°C fan oven.
  3. Peel and cut potatoes into 1/6 or ¼ wedges then place them in a pot completely submerged in salted cold water.
  4. Bring pot to boil. Parboil potatoes for 5 minutes. Drain the wedges. Drizzle vegetable oil on potatoes and mix well. Place wedges on a baking tray.
  5. Place tray in bottom level in the oven and roast for 20 minutes.
  6. After 20 minutes, raise the oven temperature to 220°C or 200°C fan oven.
  7. Place the marinated pork chops on a wire rack over baking tray. Set aside.
  8. Roast in the middle level of the oven for 16 minutes. Remove pork chops from oven and leave to rest for 5 mins.
  9. Place remaining marinade, into a pot and reduce over medium heat until thickens. Pour the sauce on the pork chops.
  10. Serve the roasted potatoes and salad on the side.