This is a recipe that I adapted from the recipe in the TVB magazine. As this is a Hong Kong based magazine, it is the Hong Kong style Chinese pork chops without bread crumbs coat.
500g of pork chops
2 tablespoons of chopped onion
1 tablespoon of chopped celery
2 teaspoons of garlic paste
1/2 teaspoons mixed herbs (can be remove if you don't like mixed herbs)
1 teaspoon chopped parsley
Chicken powder (I used the fried chicken powder, "Gollips" brand that I got from my market)
A pince of salt and white pepper (for marinating)
Honey Sauce -3/4 cup chicken broth (substituted with Knorr chicken stock)
3 tablespoon of ketchup
1 tablespoon of Worcestershire sauce
3 teaspoons chilli oil (substitute with 1 finely chopped chilli without seeds)
1 1/2 tablepoons of honey
1 teaspoon of mustard
Method :1) Cut pork chop into slices of about 8mm thickness. Place them in a bowl. Add the pinch of salt and white pepper and mix them thoroughly. Leave them in the fridge overnight or for at least 2 hours.
2) Frying the pork chop : Beat up the egg. Prepare a frying pan of oil for deep frying (Make sure the oil is hot. Dip a wooden chopstick and make sure there's bubbles start forming around the chopsticks). Coat the slices of pork chop with egg and then dip them onto a plate of the chicken powder till the powder coat all parts of the pork chop. Carefully drop them into the oil and then run as far as you can. Just joking do not run away just be careful of sputtering hot oil. Repeat for all pork chop. Leave them aside in a plate/bowl with kitchen paper. If possible do not place them flat on the faces. Try to keep the meat on its edges by leaning them against a deeper plate or big bowl. This drains away the most amount of oil. Leave them aside.
3) Mix all the ingredients for the honey sauce.
4) Stir fry the onion, celery and garlic for about 2 minutes. Pour the honey sauce to cook until it boils. Turn to low heat.
5) Add the mix herb and chopped parsley sparingly (depending on how you like the fragrance) I tasted the honey sauce without the herbs and it is already good enough. Scoop out the honey sauce into a bowl and serve the pork chop separate of the sauce. Pour the sauce as much as you like on your plate of pork chop or fork the pork chop and dip into the bowl of honey sauce to serve.
Step 5 was where I deviated as we liked to eat the pork chop without the sauce and then dipping into the bowl of sauce sparingly (right in front of the TV watching Hong Kong TVB Serials).
Here's the orginal step if you like to follow,
Original step 5 : Add the mixed herbs and chopped parsley into the sauce with the pork chop. Toss them well. Plate them and garnish with parsley. (This is the procedure that I skipped and deviated)