Macao Style Pork Chops

In her most recent delivery, my MIL included a packet of pork tenderloin, so I used it to make some pork chops.  I had been craving for some good pork chops and had been thinking about those yummy ones we had during our Macao trip. 

Since there were quite a few pieces in the pack, I decided to make two different recipes - the first one is this Macao style pork chop, the other one is a Beijing style Jing Dou pork chop (Click HERE for RECIPE ). 

This Macao style pork chops is good with some steam rice, on a bed of noodles or eat it the way the Macanese do - sandwiched between toasty buttered bread and some deglazed onions.  Very nice!

Eat it Macao style..

Or do as hungry-impatient me; just stuff it between
an ordinary toasted bread.  Yummy too!

Macao Style Pork Chops
Serves 2

• 2 pieces of pork tenderloin (about 3/4 size of your palm)
• 1 tsp oyster sauce
• 1 tsp maggi seasoning sauce
• 1/4 tsp chinese 5 spice powder
• 1 tsp soy sauce
• 1/2 tsp chinese cooking wine
• White pepper
• 1/2 tsp sugar
• 1/2 tsp sesame oil

1.  Marinade the meat for at least 2 hours or overnight.

2.  Heat a pan with some oil, and pan fry on medium heat for about 2-3 min on each side, depending on how thick the meat is.  Remove and serve warm on rice, noodles or toasted sweet bun.

Super easy and tasty!