What sauce do you like to serve with your crispy pork chop? In Shang Hai, street foods are usually dipped in something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油， which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same. 🥢PRINTABLE RECIPE - soupeduprecipes.com/crispy-breaded-pork-chop/ 🥢BUY MY THE SILICONE LID IN THIS VIDEO - curatedkitchenware.com/products/silicone-lid-set-5-pieces 🥢BUY MY CHOPSTICKS - geni.us/Ceramic-Chopsticks (Launch Special!! Use "15soupedup" to get 15% discount) 🥢BUY MY CARBON STEEL WOK - geni.us/carbon-steel-wok 🥢OTHER FEATURED PRODUCTS THAT I USE - curatedkitchenware.com/collections/all
I have never made Chinese style crispy pork chop. I usually make Japanese tonkatsu and I always eat that with katsu sauce (a Japanese sauce that I believe is similar to Worcestershire sauce). I like the marinade here but not sure if the crust can live up to panko!
Back in the 70s, my mother took a "Learn to cook Chinese" Class at a local leisure collage. She starting applying what she learned in class at home with me leaning over her shoulder starting my own lifetime of wok cooking. This is one of the first recipes she started to do regularly at home so I picked it up to. Today people will ask me to cook the "Fancy pork chop" and it is exactly this recipe that I make. My only variant is I add a little fish sauce to the marinade.
All of Mandy’s recipes are a masterclass in cooking Chinese foods. She has to be treasured and protected at all costs! She’s honestly the best thing I’ve found on TH-cam in a long time 🥰
Hello from Massachusetts, USA, I am SOOOO not making fun of you sweet and talented Mandy but I Too love your tag line and little finger point. I do that at home now Too. I love your videos and although I’m not a big trier of new foods, I’ve enjoyed making some of your more “mainstream” recipes. Thank you for making that pandemic Soo much more bearable as I found you a couple of years ago. I made your pork dumplings first and I was hooked to your channel after that! I love the food science you “infuse” in your videos, and your Chinese history and Pronunciation of the foods as well. I hope your hands and joints are well. And I Love todays delicate patterned blouse you have. Always a great reason to subscribe to Patreon as well. I like your insider things and first views. Feel well and much luck in your continued success.
Thanks, Mandy for taking us to another City/Province of China to learn their Style of Cooking Boneless Pork Chops. It's been a weekly joy seeing your beautiful outfits of grand style and continuously learning new tips and recipes. Stay Happy and Safe. 💜
Our family loves your recipes! My husband and I were awful cooks. The way you explain recipes is great, it's not intimidating or gimmicky. Also you use many of the same ingredients so trying something new isn't a huge financial commitment. And you're cheerful presentation is encouraging. We have tried many of your recipes and they've always been a hit. It has given us confidence to try more. This one is marinating in my fridge right now and I cant wait to try it tomorrow! I have no doubt it will be scrumptious. Thank you for sharing!
I love how it looks like it's coated in panko, but it's not. That's all flour and batter! I bet this tastes fantastic. Thanks for sharing, Mandy. I'm gonna try this method now.
Great ideas for a crispy pork cutlet. I often use milk with chicken recipes. I will add a little lemon or vinegar and let it sit for a while. Makes a simulated buttermilk. Also, when growing up if the milk started to turn sour it was used in biscuits or pancakes. Nothing was ever wasted. I am hungry for crispy pork now. Thank you, Mandy. Have a great day. Weekend coming up soon. I hope you have good weather 😍💞🐲🙏👍
Ms. Lee: Followed directions exactly. Everything you talked about worked well. Even the part about Worcestershire sauce. After slicing, I made baby bok choy in just a couple of minutes the Chinese way. (I lived in Beijing for a long time but also spent time in HK-southern food is better, but Northern Food is good too)! I took a lot of business clients to the restaurant, and after a while, I asked for some guanxi if he could teach me. He did. I brought more customers. But when business was slower, he taught me many things. I am fluent in Mandarin (HSK 6!), and the lessons were terrific. Now I get lessons from you on Southern and Szechuan cooking. You are great. Such a talented chef. I never eat American Chinese takeout, referring to it as "Cheeseburgers in a different form." Only traditional cooking. I get all my food from Ranch 99 in Dallas. I would like to see steamed or wok fish in brown sauce and garlic again and what kind of fish you prefer. Feel better soon! 非常感謝您的課程！
I must say Mandy; your technique is unparalleled! I often have poor luck frying things, and I've made some VERY tough pork-chops in the past. I bought an infrared thermometer so I can do a better job of knowing when the oil is ready, so I think this would be a perfect recipe to try it with. There are even a few things in this video that I can even apply to my cooking and frying in general beyond just this specific recipe! Thank you so much for sharing!
Great tip for creating the little dough nuggets on the dredge! Mandy pronounces Worcestershire sauce better than the majority of western video creators :)
Mandy couldn't be more sweet and emit more wholesome/positive vibe even if she tried. It's content creators with this kind of approach, like her, Hampton Liu (Hybrid Calisthenics), Sheldon Lin (Sheldo's kitchen), Eugene Teo, Jason Fung, etc that make this platform still enjoyable. You deserve all the success, Mandy. My wife, who's from Guangdong, and me, are big fans. Greetings from Ushuaia, Argentina.
This is an interesting fusion recipe. Thanks! I'd never heard of it. It has clearly diverged from wienerschnitzel and become it's own thing. Wienerschitzel itself is derived from Milanese scallopini from Italy. Many if not most foods are fusion if you go back far enough.
I made this recipe for pork chops last night according to your exact directions. My family loved them, "OMG Mom, these pork chops are freaking AMAZING!" My son especially loved them with the Worcestershire sauce. There were excellent; the most tender, juicy and flavorful pork chops I've ever made or ate. Thank you for sharing.
Made this tonight, it was amazing! Tender and crispy at the same time! Excellent pairing with some fried rice. Thank you for sharing this recipe! This is definitely an addition to my menu!
Mandy you are an absolute delight and quite an accomplished Chef. Many of my friends and co-workers watch your channel and are just amazed at how well you instruct the "beginners" on how to do things right. Please keep posting your video recipes. I have learned so much from you in the last couple of years. Also, yesterday, I received your Carbon Steel Wok and I can't wait to use it for the first time! Again, you are amazing and I know all of your fans think so too. I can't wait for your cookbook to come out. I will be one of the first to buy it...if it isn't already out.
I prepared this for dinner tonight. I used maple syrup instead of sugar, and I used yoghurt instead of buttermilk. It came out very well. Thank you Mandy! 🙂
Great video & great timing for this recipe Mandy! I actually have Pork chops I didn't know what to do with. Tired of the same old recipes. I will try this one very soon. Thank you!
When I lived in Tianjin (2000-2005) I used to get this, but they added a small bowl of cumin on the side. Worcestershire sauce and cumin with the crispy pork! Delicious!
Mrs. souped Up Recipes; How are you? I wished to speak Chinese's but I can't. Anyways, first thing first, God bless your beautiful hands of a professional Chinese cooking. I really DO enjoy Chinese meals since little kid, thanks for everything you DO, everything you DO is so important for folk like me that enjoy Chinese recipes. Next time can you MAKE Combination Rice, with all the trimmings, such as Ham, vegetable, shrimps, eggs, and more. Again, thanks for everything you DO. Respectfully; Andy Disable Vet Texas
We made this recipe today and it was Fantastic! Crispy coating and with the Worcestershire sauce , it was better! I’m not fan of pork chops, but this recipe made me want seconds. Definitely our new way to cook pork chops. Many Thanks Mandy! Cheers! 🇨🇦
I ate a crispy fried pork chop on top of noodles with soy sauce sprinkled in when I passed through Guangzhou (Baiyun Airport) during a layover going to Nepal in 2019..It was fabulous..
What a neat way to tenderize, season, marinate and your trick with flour before frying! Looks really good! I love a spicy dipping sauce (made with mayo or Ranch) or even salsa / pico de gallo :D
Update: Ordered & received your wonderful wok and tonight cooked this crispy pork recipe for first time in the wok (3rd time making recipe) it was even better! Highly recommend the wok! Cheers! 🇨🇦
Rule of thumb... if need to marinade something... the longer - the better Some recomend few hours... for me... the longer the better! BTW For BBQ i put few pork chops into a vesle... (salt and pepper them before... some mustard -masage it into the meat) and add lot of onions and (strong) beer... let it rest for 2-3 days in the fridge! You'll love it!
Not only are your recipes great, but you are very enjoyaseeble to watch. This video is about 2 years old but if you see my comment, have a great day. 😂🎉
Yet another lovely variant of tonkatsu. Give the Japanese Bulldog Tonkatsu Sauce a chance too with these. By the way, vienna style chops are made with veal and hammered paper thin with a special mallet, the "Fleischklopfer". A hail to fusion!
I'm starting to wonder if you're secretly spying on me Mandy. You always seem to post new recipes when my tummy growls, and I'm contemplating what to make for dinner. It reminds a lot about Japanese Tonkatsu. Katsu sauce also has Worcestershire sauce in it. Japan made their own "Japafied" version of this classic sauce.
This sounds so so good I don't normally host pork chops because they are too tough and dry but I'm trying this soon!!!! Still love my wok BTY have since I received it!!! Where are you at these days?
What sauce do you like to serve with your crispy pork chop? In Shang Hai, street foods are usually dipped in something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油， which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
🥢PRINTABLE RECIPE - soupeduprecipes.com/crispy-breaded-pork-chop/
🥢BUY MY THE SILICONE LID IN THIS VIDEO - curatedkitchenware.com/products/silicone-lid-set-5-pieces
🥢BUY MY CHOPSTICKS - geni.us/Ceramic-Chopsticks (Launch Special!! Use "15soupedup" to get 15% discount)
🥢BUY MY CARBON STEEL WOK - geni.us/carbon-steel-wok
🥢OTHER FEATURED PRODUCTS THAT I USE - curatedkitchenware.com/collections/all
Love You😘
I love your wok!! I bought it last summer and thoroughly enjoy it..It's the best wok I've ever owned!!
I have never made Chinese style crispy pork chop. I usually make Japanese tonkatsu and I always eat that with katsu sauce (a Japanese sauce that I believe is similar to Worcestershire sauce). I like the marinade here but not sure if the crust can live up to panko!
LOVE THE WOK, bought one several months ago and it has rapidly moved to one of the top spots in my kitchen
I rarely serve breaded meat with sauce, but if so then HP sauce is my go-to.
Back in the 70s, my mother took a "Learn to cook Chinese" Class at a local leisure collage. She starting applying what she learned in class at home with me leaning over her shoulder starting my own lifetime of wok cooking. This is one of the first recipes she started to do regularly at home so I picked it up to. Today people will ask me to cook the "Fancy pork chop" and it is exactly this recipe that I make. My only variant is I add a little fish sauce to the marinade.
All of Mandy’s recipes are a masterclass in cooking Chinese foods. She has to be treasured and protected at all costs! She’s honestly the best thing I’ve found on TH-cam in a long time 🥰
And she iso smart!
Yes, I have tried a few of her recipes. They all turned out delicious.
Interesting way of breading, less complicated than the usual flour+egg+breadcumbs method. I'll definitely try it.
At the end of her videos, I always wave back to Mandy and say bye, too!
Hello from Massachusetts, USA, I am SOOOO not making fun of you sweet and talented Mandy but I Too love your tag line and little finger point. I do that at home now Too. I love your videos and although I’m not a big trier of new foods, I’ve enjoyed making some of your more “mainstream” recipes. Thank you for making that pandemic Soo much more bearable as I found you a couple of years ago. I made your pork dumplings first and I was hooked to your channel after that! I love the food science you “infuse” in your videos, and your Chinese history and Pronunciation of the foods as well. I hope your hands and joints are well. And I Love todays delicate patterned blouse you have. Always a great reason to subscribe to Patreon as well. I like your insider things and first views. Feel well and much luck in your continued success.
I do as well! She is adorable and so talented
So I'm not the only weenie around here! Phew 😉
glad to know I'm not the only one lol
Looks like the water in the flour trick to make crispy bits would work on other recipes. Thanks for the tip Mandy!
I've seen this technique for fried chicken, but instead of using water they used buttermilk
know I know how KFC is doing it and I all ways thought it was cornflakes.
i've noticed other TH-cam chefs doing this lately.
@@faithnelson6069 funny how that works🙄
Thanks, Mandy for taking us to another City/Province of China to learn their Style of Cooking Boneless Pork Chops. It's been a weekly joy seeing your beautiful outfits of grand style and continuously learning new tips and recipes. Stay Happy and Safe. 💜
Our family loves your recipes! My husband and I were awful cooks. The way you explain recipes is great, it's not intimidating or gimmicky. Also you use many of the same ingredients so trying something new isn't a huge financial commitment. And you're cheerful presentation is encouraging. We have tried many of your recipes and they've always been a hit. It has given us confidence to try more. This one is marinating in my fridge right now and I cant wait to try it tomorrow! I have no doubt it will be scrumptious. Thank you for sharing!
I love how it looks like it's coated in panko, but it's not. That's all flour and batter! I bet this tastes fantastic. Thanks for sharing, Mandy. I'm gonna try this method now.
Great ideas for a crispy pork cutlet. I often use milk with chicken recipes. I will add a little lemon or vinegar and let it sit for a while. Makes a simulated buttermilk. Also, when growing up if the milk started to turn sour it was used in biscuits or pancakes. Nothing was ever wasted. I am hungry for crispy pork now. Thank you, Mandy. Have a great day. Weekend coming up soon. I hope you have good weather 😍💞🐲🙏👍
Ms. Lee: Followed directions exactly. Everything you talked about worked well. Even the part about Worcestershire sauce. After slicing, I made baby bok choy in just a couple of minutes the Chinese way. (I lived in Beijing for a long time but also spent time in HK-southern food is better, but Northern Food is good too)! I took a lot of business clients to the restaurant, and after a while, I asked for some guanxi if he could teach me. He did. I brought more customers. But when business was slower, he taught me many things. I am fluent in Mandarin (HSK 6!), and the lessons were terrific. Now I get lessons from you on Southern and Szechuan cooking. You are great. Such a talented chef. I never eat American Chinese takeout, referring to it as "Cheeseburgers in a different form." Only traditional cooking. I get all my food from Ranch 99 in Dallas. I would like to see steamed or wok fish in brown sauce and garlic again and what kind of fish you prefer. Feel better soon! 非常感謝您的課程！
Such a sweet person. I'm sure your Dad and Mom are very happy with you.
Mandy is really a treasure of knowledge. I absolutely adore watching her recipes and making them! SG USA
I love the way you say, "Hi everyone," like a gong sending joy to all who hear it.
I must say Mandy; your technique is unparalleled! I often have poor luck frying things, and I've made some VERY tough pork-chops in the past. I bought an infrared thermometer so I can do a better job of knowing when the oil is ready, so I think this would be a perfect recipe to try it with. There are even a few things in this video that I can even apply to my cooking and frying in general beyond just this specific recipe! Thank you so much for sharing!
Great tip for creating the little dough nuggets on the dredge! Mandy pronounces Worcestershire sauce better than the majority of western video creators :)
Mandy couldn't be more sweet and emit more wholesome/positive vibe even if she tried.
It's content creators with this kind of approach, like her, Hampton Liu (Hybrid Calisthenics), Sheldon Lin (Sheldo's kitchen), Eugene Teo, Jason Fung, etc that make this platform still enjoyable.
You deserve all the success, Mandy.
My wife, who's from Guangdong, and me, are big fans. Greetings from Ushuaia, Argentina.
This is an interesting fusion recipe. Thanks! I'd never heard of it. It has clearly diverged from wienerschnitzel and become it's own thing. Wienerschitzel itself is derived from Milanese scallopini from Italy. Many if not most foods are fusion if you go back far enough.
I made this recipe for pork chops last night according to your exact directions. My family loved them, "OMG Mom, these pork chops are freaking AMAZING!" My son especially loved them with the Worcestershire sauce. There were excellent; the most tender, juicy and flavorful pork chops I've ever made or ate. Thank you for sharing.
Happy to hear your family enjoyed them.
Made this tonight, it was amazing! Tender and crispy at the same time! Excellent pairing with some fried rice. Thank you for sharing this recipe! This is definitely an addition to my menu!
This looks like an amazing recipe! Thank you for sharing and I can't wait to try it!
Mandy you are an absolute delight and quite an accomplished Chef. Many of my friends and co-workers watch your channel and are just amazed at how well you instruct the "beginners" on how to do things right. Please keep posting your video recipes. I have learned so much from you in the last couple of years. Also, yesterday, I received your Carbon Steel Wok and I can't wait to use it for the first time! Again, you are amazing and I know all of your fans think so too. I can't wait for your cookbook to come out. I will be one of the first to buy it...if it isn't already out.
I prepared this for dinner tonight. I used maple syrup instead of sugar, and I used yoghurt instead of buttermilk. It came out very well. Thank you Mandy! 🙂
I absolutely enjoy hearing the story behind your dishes thank you
Great video & great timing for this recipe Mandy! I actually have Pork chops I didn't know what to do with.
Tired of the same old recipes. I will try this one very soon.
Thank you!
Once again Mandy you’ve taught us well. Pork Chops are a favourite with our family. We will be cooking this soon. Thanks.
When I lived in Tianjin (2000-2005) I used to get this, but they added a small bowl of cumin on the side. Worcestershire sauce and cumin with the crispy pork! Delicious!
Mandy you have the most joyful demeanor. I really enjoy watching your videos 😁
Oh thank you!❤
stuck in shanghai during lockdown, watching this video remind me of good old days
My wife is always complaining about dry, tough pork chops; I will have to give this a try. Thank you, looks delicious!
I’m a southern American cook and we would serve with milk gravy and mashed potatoes. Yum. Thanks for your recipe. Similar to mine.
That looks so delicious! 😋 And you know how to make my tummy growl by emphasizing the crunchy sounds! 😄
I love this recipe especially the breading of the meat so much better than the traditional way. 💖
I triled this the other day. It was amazing. Thank you so much. Delicious with a dose of history.
Mrs. souped Up Recipes;
How are you? I wished to speak Chinese's but I can't. Anyways, first thing first, God bless your beautiful hands of a professional Chinese cooking. I really DO enjoy Chinese meals since little kid, thanks for everything you DO, everything you DO is so important for folk like me that enjoy Chinese recipes. Next time can you MAKE Combination Rice, with all the trimmings, such as Ham, vegetable, shrimps, eggs, and more. Again, thanks for everything you DO.
Respectfully;
Andy
Disable Vet
Texas
This is a great channel! I only caught sight of you folks in recent times, but it’s now among my favourite channels.
Perfect timing! I just got a pile of cimilar, thin chops that I was pondering what to do with!
You are the greatest Mandy! Thank you so much.
We made this recipe today and it was Fantastic! Crispy coating and with the Worcestershire sauce , it was better! I’m not fan of pork chops, but this recipe made me want seconds. Definitely our new way to cook pork chops. Many Thanks Mandy! Cheers! 🇨🇦
😍 She is so smart. And clever. Explains well everything you need to do. I would be happy to be her Da guh.
That looks absolutely amazing. I have tried 2 of your recipes and they are household favorites...I think this will become one too. Thanks you!
You are do caring and creative and wise. Thank you.
Mandy this sounds delicious I will have to give it a try Thank you for the recipe in the video.
Once again I am hungry after watching you cook. I love your vlog, could listen to your voice all day ❤
Thank you again for a beautiful recipe and lesson in perfect crispy pork 👍. You’re the best
I was listening to videos on my way home from work while wondering what to make for supper. I guess I’m making this!
Made crispy pork last night it was fantastic. Thanks for the recipe.
I ate a crispy fried pork chop on top of noodles with soy sauce sprinkled in when I passed through Guangzhou (Baiyun Airport) during a layover going to Nepal in 2019..It was fabulous..
Going to try making this tonight! Wish me luck! It looks so delicious 😋
Thank you for sharing this recipe! ❤️❤️❤️
Thank you for your thorough explanation on this I so enjoyed your video thank you
What a neat way to tenderize, season, marinate and your trick with flour before frying! Looks really good! I love a spicy dipping sauce (made with mayo or Ranch) or even salsa / pico de gallo :D
I’ll give this a try soon.
Update: Ordered & received your wonderful wok and tonight cooked this crispy pork recipe for first time in the wok (3rd time making recipe) it was even better! Highly recommend the wok! Cheers! 🇨🇦
Thank you so much. Hope you enjoy using it=)
I love your channel and all the recipes 🙂
Rule of thumb... if need to marinade something... the longer - the better
Some recomend few hours... for me... the longer the better!
BTW
For BBQ i put few pork chops into a vesle... (salt and pepper them before... some mustard -masage it into the meat) and add lot of onions and (strong) beer...
let it rest for 2-3 days in the fridge!
You'll love it!
….omg Mandy, I love your tips and tricks…will create this but plant based…ty as always 🤍🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼
thankyou, I am making your recipe for my son and his family tomorrow
Looks good! Reminds me of Japanese とんかつ (tonkatsu)!
I love cooking with your wok it’s amazing
This looks AMAZING!!! Can't wait to try it
Wonderful recipe that can be used for any kind of meat as well as seafood.
Looks yummy and it’s crunchy too. Thanks for sharing
Very interesting recipe, looks good and especially the crunchiness. I will definately try it.. Well done
Doing this with boneless pork ribs tonight. Love this recipe!!!
Not only are your recipes great, but you are very enjoyaseeble to watch. This video is about 2 years old but if you see my comment, have a great day. 😂🎉
I just Love watching You : ) Love the different type of cooking : )
😊 thank you
Look very delicious 🤤😋 I love crispy pork
I love your videos ☺️ thank you for uploading
Looks really yummy. Cant wait to try it. Thank you for another great recipe.
ponsu sauce my personal favorite.
great recipe
YUMMY! I'm trying this soon! Thx Min!
Omg that looks amazing! Can't wait to try
Wow amazing your all recipes 👍
Yet another lovely variant of tonkatsu. Give the Japanese Bulldog Tonkatsu Sauce a chance too with these.
By the way, vienna style chops are made with veal and hammered paper thin with a special mallet, the "Fleischklopfer".
A hail to fusion!
Hiya what can I use instead of buttermilk please?
Food looks fantastic 😋 x
Love it! Going to try this :) thank you again for sharing! New subscriber here! ☺️☺️
Nice one Mandy, that looks tasty. 👍
Printed the recipe and added to our meal plan 😋
This would be delicious with tonkatsu sauce too!
Tomorrow's dinner. I've been dying to try this.
I have got to try this one real soon.
This looks so good!
Nice recipe thanks 👍🏻
Keep going, stellar.
Thanks Mindy ❣️
You're awesome as usual!!
WOW I can to wait to make this!
Can you make different kinds of dipping sauce. Thank you
Thank you
Looks great!
I'm starting to wonder if you're secretly spying on me Mandy. You always seem to post new recipes when my tummy growls, and I'm contemplating what to make for dinner. It reminds a lot about Japanese Tonkatsu. Katsu sauce also has Worcestershire sauce in it. Japan made their own "Japafied" version of this classic sauce.
Now I wish I picked up pork chops at the store last night!!!!
This looks great!
This what Im searching for! ❤
Can you substitute a buttermilk from the store for a homemade buttermilk? Will the vinegar won't affect?
Looks amazing an I use chicken
Thank you for sharing this recipe with me
This sounds so so good I don't normally host pork chops because they are too tough and dry but I'm trying this soon!!!! Still love my wok BTY have since I received it!!! Where are you at these days?
Looks so good!
Thanks!