Mom's Porkchops – a delicious recipe with Fillet would, onion, clove, Ketchup, Worcestershire sauce, Sake. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix the ingredients marked with () and put in the roast pork after cutting it along the grain, let steep for 15 minutes.
2
Heat vegetable oil in a pan and cook both sides of the pork (At this point, spread the sauce on the pan to avoid burning).
3
The sauce will be used again later so don't throw it out!
4
Once the meat is cooked, pour the () sauce (leaving the heat on), add water and the crushed soup stock cube (it's easier if it's powdered) and let it simmer.
5
(If you take out the meat and just simmer the sauce, the meat may stay tender.)
6
Taste the sauce, and add a little salt and pepper if needed.
7
Leftover sauce goes especially well with lightly mashed potatoes.
8
How about adding a carrot stem leaf for garnish?
9
Recently, I've been making this without the soup stock (8/12 edit).
112
kcal
Calories
4
g
Fat
9
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 slice Pork Roast (Fillet would be softer), 1/2 onion ()Grated onions, 1 clove ()Grated garlic, 4 tbsp ()Ketchup, and more.
Yes, Mom's Porkchops falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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