Spring-onion pork chops

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥩900 g boneless pork loin steaks, about 6
• 🥣Marinade: 1 tbsp light soy sauce
• 🍚Marinade: 1½ tbsp cornflour mixed with 45 ml water
• 🥬Marinade: ¼ tsp white pepper
• 🥣2 tbsp neutral cooking oil
• 🥬15 spring onions, halved
• 💧60 ml unsalted stock instead of cooking wine
• 🥣2 tbsp dark soy sauce
• 🥣1 tbsp light soy sauce for braising
• 🍯1 tbsp sugar, or to taste
• 💧60 ml hot water

Let’s make it

1. Flatten and marinate

   Put pork between sheets of baking parchment and gently flatten with a rolling pin or meat mallet until about half its original thickness. Mix with marinade ingredients and refrigerate for 30 minutes.

2. Sear both sides

   Heat oil in a wide frying pan. Brown pork in batches without overlapping, then transfer to a clean plate. It will finish cooking in the sauce.

3. Braise over onions

   Reduce heat and cook spring onions in the pan until softened. Put pork over them. Add stock, dark soy, the remaining light soy, sugar and hot water. Cover and simmer for 5–7 minutes, longer for thick pieces, until the meat reaches 75°C for 30 seconds.

4. Reduce and serve

   Uncover and bubble briefly to reduce the sauce. Slice and serve with the softened onions. Even thickness makes this much easier to judge.