Hong Kong-Style Curry Pork Chop with Rice
This recipe for Curry Pork Chop with Rice features crispy, breaded deep-fried pork chops served with a rich Hong Kong-style curry and steamed rice.
Servings 4
Calories 369kcal
Ingredients
Curry sauce:
- 1 C coconut milk
- ¼ C water
- 2 tablespoon curry powder
- ½ teaspoon sea salt or to taste
- ½ teaspoon turmeric powder
- 1 large potato cut into large chunks
Pork:
- 400 g (4) pork chops
- ¾ teaspoon sea salt
Dredge:
- 1 large egg beaten
- ¾ C all-purpose flour
- 1 ½ C panko bread crumbs
For frying:
- 3 C peanut oil or any high smoke-point oil
Instructions
Make the curry sauce:
- In a small saucepan, combine coconut milk, water, curry powder, salt, and turmeric powder.
- Stir and bring to a simmer over medium heat.
- In the meantime, place the potato into a bowl and add a splash of water.
- Cover with a lid and microwave on high power of for 3-5 minutes, until mostly cooked through.
- Once the curry sauce is simmering, add in the chunks of potato, stir to combine, cover with a lid and reduce the heat to low, keeping it warm until ready to serve.
Dredge:
- Have 3 shallow dishes ready.
- Add beaten egg to one dish, all-purpose flour to another dish, and breadcrumbs into the final dish.
- Take a pork chop and dredge into the egg, then coat with the flour, and back into the egg a second time, before ending with the breadcrumbs.
- Repeat with the remainder.
Fry:
- Heat the frying oil in a large skillet or frying pan until the oil reaches 350F.
- Add in the breaded pork and fry for 2-3 minutes per side, flipping halfway through, until golden brown and crisp.
- Remove with a pair of tongs and place onto paper towel to drain.
- Repeat with the remainder.
Nutrition
Calories: 369kcal | Carbohydrates: 49g | Protein: 10g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 793mg | Potassium: 497mg | Fiber: 4g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 6mg