The Master Chefs
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By admin
Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu
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.
2 bone-in Alberta pork loin chops (approx. 1lb)
4 tbsp French Dijon mustard
½ 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
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.
TASTE THIS CULINARY CREATION AT:
Tin Tin Seafood Harbour
3711 No. 3 Rd
Richmond, BC V6X2B8
Tel: (604) 370-3883