Braised Pork Chop in Onion Sauce
(Available only in Cantonese)
The major Ingredients of this dish are neither expensive nor rare.
Compared with ready-to-use black pepper sauce, this onion sauce has a much
lower sodium content (salt). The nature sweetness of onion can be brought
out by the braising process so that very little added sugar is needed.
Simple utensils - one pot and one stove is needed to prepare this dish. The pork chop can be cooked in advance to cater for peak hours.
Simple utensils - one pot and one stove is needed to prepare this dish. The pork chop can be cooked in advance to cater for peak hours.
Ingredients (Serve 2):
| Pork chop, thick cut (about 2 cm) | 2 pieces |
| Onion | 2 pieces |
| Water | 480 ml (2 cups) |
| Dark soya sauce | 2 tablespoons |
| Light soya sauce | 1 teaspoon |
| Sugar | 1 tablespoon |
Cooking Method:
| 1. | Trim the pork chops with a knife. Then use the back of a cleaver to pound the pork chops, loosening up the muscles. |
| 2. | Cut the onions into quarters. Put the onions and pork chops in a saucepan. |
| 3. | Add water to cover the pork chops and onions. Then add dark soya sauce, light soya sauce and sugar. |
| 4. | Cover with a lid and bring to boil for 5 minutes, then reduce heat to low and simmer for 1 hour 15 minutes until the pork chops are tender. |
| 5. | Transfer the pork chops to a plate. Increase heat to thicken the sauce. Pour the sauce over the pork chops and serve. |
Per Serving:
| Energy | 236 Kcal |
| Carbohydrate | 17 gm |
| Protein | 25 gm |
| Fat | 8 gm |
| Sugar | 9 gm |
| Sodium | 1240 mg |
The energy and nutrient content are estimated according to information from
the USDA Nutrient Data Laboratory. Values are for reference use only.
