Notes:
This easy-to-make fusion recipe brings out the boldness of pork loin chops with red wine and onions. Enjoy the dish with French mustard and experience a true east-meet-west twist on your taste buds.
Ingredients:
2 bone-in Alberta pork loin chops (approx. 1lb) (Alberta pork = high quality pork produced in Alberta)
4 tbsp French Dijon mustard
Marinade:
1/2 of a onion julienned
2 tbsp red wine
1 tbsp grounded ginger
3 tbsp Amoy Golden Label Light Soy Sauce
3 tbsp worcestershire sauce
2 tsp cornstarch
1 tsp sugar
1/3 tsp chicken bouillon powder
1/3 tsp black pepper
Procedure:
1. Clean loin chops and marinate for 3 hours.
2. Sear each side of loin chops over medium heat for 5 minutes until golden brown. Turn heat to low and cook each side for another 5 minutes.
3. Cut loin chops into slices; transfer to plate and use mustard for dipping.
Ingredients:
2 bone-in Alberta pork loin chops (approx. 1lb) (Alberta pork = high quality pork produced in Alberta)
4 tbsp French Dijon mustard
Marinade:
1/2 of a onion julienned
2 tbsp red wine
1 tbsp grounded ginger
3 tbsp Amoy Golden Label Light Soy Sauce
3 tbsp worcestershire sauce
2 tsp cornstarch
1 tsp sugar
1/3 tsp chicken bouillon powder
1/3 tsp black pepper
Procedure:
1. Clean loin chops and marinate for 3 hours.
2. Sear each side of loin chops over medium heat for 5 minutes until golden brown. Turn heat to low and cook each side for another 5 minutes.
3. Cut loin chops into slices; transfer to plate and use mustard for dipping.
Restaurant: Tin Tin Seafood Harbour, 3711 No. 3 Rd, Richmond, BC
Recipe Type: Authentic
Recipe Author: Chef Tony WuRecipe Type: Authentic
Original Photograph By: Chef Tony Wu/Tin Tin Seafood Harbour/chinesemasterchefs.com
Photograph Retouched By: Recipe Spy
Source: http://chinesemasterchefs.com/portfolio/pan-fried-alberta-pork-loin-chops-in-red-wine-sauce-by-chef-tony-wu/