This Hong Kong style pork chop is tender, juicy, and coated in a sweet-tangy sauce that pairs perfectly with rice. Made with marinated pork shoulder and a simple ketchup-based onion sauce, it’s an easy comfort dish you can recreate right at home — just like your favorite Cha Chaan Teng (Hong Kong café).

There’s something incredibly comforting about Cha Chaan Teng food — the sizzling plates, the sweet-savory aromas, and that perfect balance of East-meets-West flavor. Among all the classics, this Hong Kong style pork chop might just be my ultimate rice thief.

Seriously, this pork chop will make you inhale rice. It’s tender, juicy, and coated in a tangy onion-garlic ketchup sauce that’s too good to leave a single grain behind.

A Little Throwback

When I was in university, there was a tiny Hong Kong café right downstairs from my apartment. I’d go there all the time for their signature pork chop rice — crispy on the edges, juicy in the middle, smothered in that sweet and tangy sauce.

Now, it’s one of my go-to dishes to cook at home for my family. It’s nostalgic, comforting, and always a hit at dinner.

Why Pork Shoulder Butt Is the Best Cut

The secret to tender, juicy pork chops starts with choosing the right cut. I highly recommend using pork shoulder butt (梅花肉). It has the perfect balance of lean and fat, with even marbling that keeps the meat tender and bouncy after cooking.

While pork loin is leaner, it tends to dry out easily when pan-fried, making it less ideal for this dish. Pork shoulder, on the other hand, stays moist and flavorful — exactly what you want in a Hong Kong-style pork chop.

The Two Secrets to Juicy Pork Chop

Secret No. 1: pound the pork shoulder hard with the back or side of a knife to loosen the fibers. You can also cut through the thin membrane with scissors so the pork chop doesn’t curl up while frying. This step helps tenderize the meat and gives it that melt-in-your-mouth texture.

Secret No. 2: really massage the marinade into the pork. It might look like a lot of liquid, but the salt helps the meat absorb moisture, and sealing with oil at the end locks in all that juiciness.

How to Make Hong Kong Style Pork Chop

Ingredients

For the Pork Chop

1 lb pork shoulder butt, sliced horizontally (about 1-inch thick pieces)
2 tbsp oil (for pan-frying)

Marinade

2 tsp soy sauce (or 1 tbsp for a saltier taste)
1 tbsp rice wine
½ tbsp oyster sauce
½ tsp sugar
Black pepper to taste
1 tbsp cornstarch
2 tbsp water
1 tbsp oil (to seal the marinade)

Sauce

1 tbsp neutral oil
½ medium onion, thinly sliced
3 garlic cloves, thinly sliced or minced
3 tbsp ketchup
½ tbsp honey
1 tbsp soy sauce
Black pepper to taste
Salt to taste
½ cup water
½ tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Tenderize the Pork Chop
Pound the pork shoulder using the back and side of a knife or a meat tenderizer until it flattens and feels looser. Lightly cut the membrane so the meat doesn’t curl up during frying.

2. Marinate
Add soy sauce, rice wine, oyster sauce, sugar, black pepper, cornstarch, and water to the pork. Massage with your hands until the liquid is fully absorbed, then seal with oil. Marinate in the fridge for at least 20 minutes.

3. Prepare the Sauce
While the pork marinates, mix ketchup, honey, soy sauce, black pepper, and water in a small bowl. Slice the onion and garlic.

4. Pan-Fry the Pork Chop
Heat 2 tbsp oil in a pan over medium heat. Add the pork chops and gently press down with a spatula to ensure even browning. Pan-fry each side for about 4 minutes until golden brown. Remove and set aside.

5. Make the Sauce
Remove excess oil and burnt bits from the pan. Add a bit of fresh oil if needed, then sauté the onion and garlic for 2 minutes until fragrant and translucent. Pour in the sauce mixture, bring it to a boil, then lower the heat.
Mix cornstarch with water. Gradually stir in the cornstarch slurry and let it thicken.

6. Combine and Simmer
Add the pork chops back into the pan, spooning sauce over each piece. If the pork chops are thicker, cover and simmer for a couple of minutes until fully cooked through.

7. Serve
Serve hot with steamed rice and a sunny-side-up egg — just like how it’s served in Hong Kong cafés.

If you try this recipe, let me know in the comments or tag @thecrystalcookbook on social media. Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube! Happy cooking!