Go Back
Hong Kong Style Pork Chop

Hong Kong Style Pork Chop with Tomato Onion Sauce

5 from 1 vote
This Hong Kong-style pork chop is the kind of dish that instantly brings me back to home-cooked meals and café comfort food. The pork is savory, juicy, and perfectly coated in that glossy sauce — sweet, tangy, and aromatic from the onion and garlic.
It’s the kind of meal that makes you reach for another bowl of rice.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Marinating Time:20 minutes

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 about ⅛ - ¼ tsp if adding
  • ½ cup water
  • ½ tbsp cornstarch mixed with 2 tbsp water

Instructions

  • 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.
  • Marinade: 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve hot with steamed rice and a sunny-side-up egg.

Notes

  • Don’t skip the pounding step — it makes a huge difference in tenderness.
  • Marinate ahead: You can prepare the pork chops the night before; the flavor gets even better overnight.