20-Minute Taiwanese-Inspired Scallion Pork Chops
Whenever I’m missing Taiwanese bento boxes, I make these Taiwanese-Inspired Scallion Pork Chops. The juicy pork chops are pan-fried until golden and crisp, then finished with a fresh scallion and garlic sauce. It’s that classic bento-shop flavor with ingredients you probably already have in your fridge and pantry. Ready in 20 minutes, it’s the perfect crispy, saucy weeknight dinner!
Crispy Pan Fried Scallion Pork Chop
Let’s make Crispy Pan Fried Scallion Pork Chop! You can often find in bento box shops or casual homestyle family restaurants. It’s a top pick for people who want a little variety from the usual Taiwanese Bento Fried Pork Chop, without the deep frying. But, it’s actually incredibly simple to make at home!
These soy marinated pork chops are dusted with tapioca powder so they come out perfectly crispy. It has the deep aroma of garlic, scallion, sesame oil, and sesame, with a bit of warmth from the white pepper. Savory and delicious, and not boring at all! The best part? There’s no deep frying needed, just 20 minutes, and a pan!
Green Onion Pork Chops Ingredients
Crispy Marinated Pork Chops
- 4 pork chops boneless or bone-in, about ¾-inch thick
- 3 tbsp soy sauce
- 1½ tbsp vegetarian oyster sauce
- ½ tsp white pepper
- ½ tsp five spice powder
- 1 tbsp honey
- 4 cloves garlic finely grated
- 1 large egg
- 3 tbsp cornstarch
- ½ cup tapioca starch for extra crispiness
Scallion Sauce
- ½ cup finely chopped scallions
- 3 cloves garlic finely minced
- 1 tbsp sesame seeds
- ½ tsp salt
- ¼ tsp white pepper
- 2 tbsp sesame oil
Crispy Pan Fried Pork Chop
These pork chops are designed to stay juicy on the inside while frying up with a thin, crisp crust. The quick 5-minute marinade lightly seasons the meat thanks to a mix of soy sauce, garlic, five spice, honey, vegetarian oyster sauce, white pepper, egg, and corn starch. The secret ingredient that keeps the pork chops crispy without having to deep fry is the extra dusting of tapioca starch.
When the pork chops hit the pan, the egg and corn starch in the marinade, plus the dusting of tapioca starch work together to form a thin coating that sticks evenly to the meat and crisps up right away. It browns smoothly, that light, crackly crunch on the outside. Because the coating is thin and fries as one layer, the pork stays juicy inside and the crust stays crisp even after the scallion sauce goes on.
Sesame Scallion Sauce
The pan-fried pork chops are topped with a delicious and chunky scallion sesame sauce. It’s a super fragrant mix of scallion, garlic, sesame, white pepper, salt, and sesame oil that adds not only aroma, but a ton of texture. Before serving, pile this sauce on each crispy pork chop and put the cover on while it cooks. This extra step steams the aromatics and releases the fragrance. This step also decreases the natural sharpness and spiciness you get from raw garlic and green onion.
Instructions
- Marinate the Pork
In a large bowl, combine soy sauce, vegetarian oyster sauce, white pepper, five spice, honey, garlic, egg, and cornstarch.
Add pork chops and mix well until fully coated. Let marinate for 5 minutes while you prep everything else. - Coat & Pan-Fry
Lightly coat each pork chop with a thin, even layer of tapioca starch. Heat a generous amount of oil in a pan over medium-high heat. Pan-fry pork chops for 6 minutes per side, until golden brown and crispy. Remove excess oil if needed. - Make the Scallion Sauce
In a small bowl, mix scallions, garlic, sesame seeds, salt, white pepper, and sesame oil. - Finish the Dish
Drizzle the scallion sauce directly over the pork chops in the pan.
Cover with a lid and cook for 2 more minutes, letting the aromatics steam and soak into the pork. - Serve & Enjoy
Slice and serve with hot rice.
Make Extra Pork Chops to Pack Lunch with These Side Dishes!
20-Minute Taiwanese-Inspired Scallion Pork Chops
By Tiffy Cooks
Equipment
Ingredients
Crispy Marinated Pork Chops
- 4 pork chops boneless or bone-in, about ¾-inch thick
- 3 tbsp soy sauce
- 1½ tbsp vegetarian oyster sauce
- ½ tsp white pepper
- ½ tsp five spice powder
- 1 tbsp honey
- 4 cloves garlic finely grated
- 1 large egg
- 3 tbsp cornstarch
- ½ cup tapioca starch for extra crispiness
Scallion Sauce
- ½ cup finely chopped scallions
- 3 cloves garlic finely minced
- 1 tbsp sesame seeds
- ½ tsp salt
- ¼ tsp white pepper
- 2 tbsp sesame oil
Instructions
- Marinate the Pork: In a large bowl, combine soy sauce, vegetarian oyster sauce, white pepper, five spice, honey, garlic, egg, and cornstarch. Add pork chops and mix well until fully coated. Let marinate for 5 minutes while you prep everything else.
- Coat & Pan-Fry: Lightly coat each pork chop with a thin, even layer of tapioca starch.Heat a generous amount of oil in a pan over medium-high heat. Pan-fry pork chops for 6 minutes per side, until golden brown and crispy. Remove excess oil if needed.
- Make the Scallion Sauce: In a small bowl, mix scallions, garlic, sesame seeds, salt, white pepper, and sesame oil.
- Finish the Dish: Drizzle the scallion sauce directly over the pork chops in the pan. Cover with a lid and cook for 2 more minutes, letting the aromatics steam and soak into the pork.
- Serve & Enjoy: Slice and serve with hot rice.
Super tasty even though there wasn’t a crispy coating because I burnt it (not enough oil in the pan I think). Was worried the spring onion garlic topping would be a little strong but the steaming definitely toned it down. Added great flavour!! Definitely don’t skip it.