Pan-Fried Pork Chops with Ginger and Garlic

Steps

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1. 1
   Soak the pork chops in water, then squeeze and pat them dry to help them better absorb the marinade.
   ≈0:12
2. 2
   Tenderize the pork by pounding with the blunt side of a knife or meat mallet. Rotate 90 degrees and continue pounding to create a cross-hatch pattern, breaking down muscle fibers without turning the meat to mush.
   ≈0:28
3. 3
   Mix oyster sauce, light soy sauce, cooking wine, sugar, black pepper, and cornstarch into a marinade. Add the pork to the bowl and massage the marinade into the meat for about 5 minutes, then let it marinate for 20-30 minutes.
   ≈1:11
4. 4
   Lightly crush, peel, and mince the garlic. Cut the ginger into thin slices and then julienne into thin strips. Slice the red onion into ¼ inch slices.
   ≈2:18
5. 5
   After marinating, coat the pork chops with 3 tablespoons of dry flour to lock in the juices and create a crispy crust when frying.
   ≈3:01
6. 6
   Heat the pan on high, then add 3 tablespoons of oil. After heating for 2-3 minutes until the oil is hot, reduce heat to low. Add the pork chops one at a time to prevent oil splatter. Turn heat to medium after adding the meat.
   ≈4:06
7. 7
   Fry for about 6-7 minutes until a golden brown crust forms, then flip. Turn heat to low and continue frying for another 4-5 minutes. Flip a second time and cook for about 1 minute longer.
   ≈5:04
8. 8
   Create a small well beside the pork chops and add the ginger and garlic, then add the onions.
   ≈6:45
9. 9
   Add 1 teaspoon of salt and 1 teaspoon of cooking wine. Turn off heat, cover with a lid for about 1 minute to allow the flavors to meld.
   ≈6:59
10. 10
    Plate the pork chops and top with the ginger, garlic, and onion mixture.
    ≈8:01