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Nutrition Facts
Serving Size 1 (49g) Recipe makes 2 servings The following items or measurements are not included below: 4 pork cutlets 1/3 cup Chinese wine
Calories 96
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 732mg		30%
Potassium 129mg		3%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 1.5g	5%
	Sugars 19.3g
Protein 1.7g		3%
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December 17 - 22

Chemaine

Sticky Pork Chops

Recipe #54715 | 15 min | 5 min prep | add private note

⁽¹⁰⁴⁾ RATE IT NOW Print Recipe

By: KitchenManiac
Feb 24, 2003

A mouth watering yummy pork chop Asian style. Double the recipe, you'll want more.

SERVES 2 (change servings and units)

Ingredients

4 pork cutlets, of chops trimmed
1/3 cup Chinese wine or sherry wine
1 tablespoon soya sauce
1 tablespoon grated ginger
2 tablespoons chili sauce or chili flakes
2 tablespoons honey

Directions

1
Heat frying pan over medium heat.
2
Cook meat for 2 minutes each side, or until meat is well browned.
3
Remove meat, set aside - Keep warm -
4
Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
5
Cook for 3 minutes.
6
Return the meat to pan and cook on each side for 1 minute.
7
Simmer until the sauce thickens, and pork is cooked through.
8
Serve with rice and greens.

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Featured Reviews for This Recipe

From: Bobbie

On Nov 20, 2009

We thoroughly enjoyed these for dinner last night along with some sweet potatoes and lima beans. I know there are different types of chili sauce — especially when it comes to Chinese foods. I just used the regular ol' Heinz bottled chili sauce and the sauce was awesome. I can see where rice would be the perfect side dish for these "sticky" chops — but I had a sweet potato recipe that I wanted to test so opted to give them a try. I doubled the sauce portion of the recipe and really wished I had some rice to go along with it!!!! Great recipe.

0 people found this review helpful

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From: Angelica Briggs

On Oct 21, 2009

Good recipe, but it turned out a little on the hot side. Thats fine for me, but the husband has some issues with the heat. Just a precaution to really scale back the chilis if you are not into spice of any kind.

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From: Mirj

On Mar 3, 2003

These are totally TDF! I don't eat pork so I used skinless, boneless chicken breasts. This recipe is the best thing that ever happened to that chicken! I din't have any Chinese wine or sherry, so I used some sweet red wine I had lying around. I also held back on the chili flakes, I have a real wuss for a BH when it comes to hot and spicy food (he's a Brit, what can I do?). This was such a quick and easy dinner last night, I'm going to be making this often! Last night I served this over some leftover couscous, talk about fusion cuisine!

20 people found this review helpful

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From: Hey Jude

On Mar 12, 2003

Delectable! I used 6, instead of 4, cutlets and doubled the sauce amounts, except for the chili sauce or flakes. I used 1 teaspoon of chili flakes for the entire amount of sauce and the heat was just right for my family. I served this with rice and honeyed carrots. We ate well last night!

13 people found this review helpful

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