Honey Garlic Pork Chops

Thin and crispy Chinese restaurant-style honey garlic pork chops. The recipe calls for 2 tablespoons of honey. Given we are beekeepers, we also add a bit more!

INGREDIENTS

PORK AND MARINADE
1 pound pork chops, thin cut
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
STIR FRY SAUCE
2 tablespoons honey, or to taste
1 teaspoon light soy sauce (or soy sauce)
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 pinch white pepper
1 pinch black pepper
2 tablespoons water
STIR FRY
1 cup oil
1 1/2 tablespoons cornstarch
4 cloves garlic, minced
GARNISH
1 green onion, sliced on the bias

DIRECTIONS

1. PREPARE THE PORK
   Pound the pork chops with a tenderizer or the back of a heavy knife until 1/4” (1/2 cm) thick. Cut the pounded pork into bite-sized pieces and sprinkle it with salt and garlic powder. Once coated, place it in a large zip top bag.
   – You can also buy country spare ribs and slice them into 1/4-inch thick squares along the length, making small bite sized medallions for the stir fry.
   
2. PREPARE THE MARINADE
   Add the Shaoxing wine and sesame oil to the pork and massage the bag to combine. Place in the refrigerator and marinate for 20 to 30 minutes.
   
3. PREPARE THE STIR FRY SAUCE
   Combine the stir fry sauce ingredients in a small bowl and stir to mix well. Set aside.
   
4. STIR FRY THE PORK
   Heat the 1 cup oil in a heavy bottomed skillet or wok until heated through and it begins to smoke.
   
5. Pull the pork from the refrigerator. Pour the cornstarch into the zip top and massage to combine.
   – Mix until the pork is evenly coated.
   
6. Add the pork pieces the preheated oil. Fry until both golden brown-2 to 4 minutes. Remove the cooked pork onto a plate.
   
7. Turn off the heat. Drain most of the oil from the skillet using a ladle, leaving about 1 tablespoon in the pan.
   
8. FINISH THE STIR FRY
   Turn on the heat to medium. Add the garlic and stir until fragrant, about 1 minute.
   
9. Pour in the sauce. Cook and stir until it reduces to a thin, syrupy consistency.
   
10. Add the cooked pork back to the reduced sauce.
    
11. Stir a few times until well coated.
    
12. PLATE, GARNISH, AND SERVE
    Serve over rice garnished with sliced green onions and a sprinkling of sesame seeds