Posted in Home Cooking, The Well-read Foodie

In Which Pork Chops Get a Sweet Oriental Treatment…

Pork, sauce, and stir-fried veg
Pork, sauce, and stir-fried veg

Ever have one of those days when everything starts to look the same and even the food on your plate seems boring and insipid?  I had one of those recently and I decided to go hunt down something different from my magazine collection to spruce up what we were having for dinner on Wednesday night.

This particular recipe was adapted from an old issue of Donna Hay Magazine and was in the Quick Dinners section.  It involves marinating pork chops in a sweetly spicy mix of ginger, oyster sauce, and oil, pan-frying them, then serving them atop vegetables that were stir-fried in a mix of soy and honey.  Easy enough, yes?  And the end-results are good and flavorful; these make for a good family dinner with rice or with oriental noodles (I’d go for Japanese buckwheat noodles [soba]).

I made a few tweaks to the recipe, seeing how I had to work with what I had in the kitchen.  But let me assure you that it does make for a satisfying meal.  (One tip, though: be sure to tenderize your pork chops before cooking!  Local pork can be so tough no matter how thinly you slice it.)

Sticky Ginger Pork Chops

  • 1/2 kilo pork chops (about 3 – 4 chops)
  • 1/4 cup oyster sauce
  • heaping tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 1 small Chinese cabbage (Savoy cabbage / pechay wombok)
  • 12 – 15 green beans (Baguio beans / French beans), topped, tailed, and diced
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch whisked into 2 teaspoons water

Pound the pork chops with a meat mallet until tender.  Whisk together the oyster sauce, ginger, and sesame oil and rub over the pork until well-coated.  Allow to marinate for at least 30 minutes to an hour.

Heat a frying pan large enough to hold the chops in a single layer over high heat.  Cook the chops 3 minutes on each side; remove from the pan and set aside.  In the same pan, add the Chinese cabbage, green beans, soy sauce, and honey; stir fry till tender and move to a serving dish.  Add the remaining pork marinade to the pan along with the cornstarch slurry.  Stir well and cook over medium heat until thickened.

Place the pork chops over the bed of vegetables.  Pour the sauce over the chops and serve.

Serves 4.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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