Crumbed Pork Chops –Cookshop Style ( ซี่โครงหมูอบ )

Another cookshop style dish – can go with either rice, mash or bread rolls. When I was in Bangkok in September last year, I had been to Foo Mui Kee Restaurant, Rama 9 Rd for this dish.

My recipe below is quite close to theirs or it is at least what I think!

For 2 people, you’ll need

2 pork chops (650 grams), skin removed

Salt & Pepper to taste

500 ml chicken stock

A dash or 2 of Maggi Sauce (optional)

A dash or 2 of Lee & Perrins (or any Worcester Sauce)

1 cup frozen peas

3 tablespoon plain flour

1 ½ teaspoons corn flour

1 egg

2 cups fresh bread crumbs

Vegetable oil for frying

Season pork chops with salt and pepper and brown them in the pan on both sides with a little bit of oil. Place them in the slow cooker and add 300 ml of chicken stock and cook on low for about 5 hours. You can use the stove top method and simmer them for about an hour – keep checking that there is enough liquid to just cover the chops at all time. 

Lift the meat and leave to cool on a plate– reserve the cooking liquid. When cool, pat them dry before coating them with plain flour. Beat the egg and add a little bit of water. Dip the chops in the egg mixture and then in breadcrumbs until well coated. Rest the crumbed chops in the fridge for at least 30 minutes before shallow frying until golden brown. Place the chops on absorbent paper.

Strain the cooking liquid and add more chicken stock to make up to 450 ml (you might not need this if you cook the chops on stove top) – season with Maggi sauce, Worcester sauce and pepper and taste, add more seasoning or diluted with water if needed. Mix corn flour with 2 tablespoons of water. Bring the cooking liquid to the boil, add frozen peas and bring back to the boil again before adding corn flour mixture. Stir quickly until combine and cook a bit further until the liquid thickened. Slice the pork chops and place in a deep dish- pour the gravy over the meat and serve warm with your favourite carb. Enjoy!