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I made pork chop for the first time several weeks ago. The first time, it didn’t turn out well as I had forgotten to marinate the pork with corn flour. Corn flour helps to soften the meat. A week later, I made another batch and this time it turned out well.
The secret to having soft tender meat is to pound the meat with a meat pounder or with the back of a cleaver. Then marinate with corn flour.
The condiments I used to marinate the pork chop are sesame seed oil, Lea & Perrin sauce, a dash of HP sauce, pepper, organic soy sauce and a tablespoon of Manuka honey. Leave in the fridge for at least 2-3 hours.
I normally make a big batch and deep freeze them. On days when my maid is not free to cook, I will defrost the pork chop and retoast them in the toaster.
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will try out this recipe this weekend. thanks for sharing.