While I am not on Atkins or any other no carbs diet, generally I do not eat any carbohydrates for dinner. The only time I give in to temptation at home and eat rice is when there are sweet and sour dishes. You just cannot eat sweet and sour without rice. They are such a perfect combination.
Be it the tomato sauce based sweet and sour pork or the Chinkiang vinegar based sweet and sour fish, I love them all. I will have so much of the sauce on my plate that my rice is like an island in the middle of a sea of sauce.
I really like this Chinese pork chops, it is my kind of comfort food. Needless to say, the dish goes very with rice but it can be paired with potatoes too. Other lean pork cuts can be used but I like biting into a piece of juicy pork chop covered with sweet and sour sauce accompanied by the slightly tart canned peaches.
Chinese Pork Chops
450g pork chop, pounded to ¼ inch thick
½ onion, sliced
½ tbs oil
canned peach slices, 1 slice for each piece of pork chop (canned apricots or pineapples can also be used)
Marinade for pork:
1 tsp shaoxing wine
1 tsp light soy sauce
dash of pepper
2 tbs tomato paste
2 tbs sweet chilli sauce
1 tbs light soy sauce
2 tbs rice vinegar
1 tbs corn flour
2 tbs sugar
2 tbs syrup from the canned peaches
dash of paprika
Marinade the pork chops for about 10 minutes
Heat oil and panfry the pork chops until golden. Remove from pan and set aside.
Add onions to the pan and fry until fragrant. Add the sauce, stir until the sauce thickens and is bubbling. Turn down the heat, return the pork chops to the pan and simmer with the sauce for a minute or two.
Add the canned peach slices to the porkchops just before serving.