The first sizzling sound of pork hitting hot oil fills the kitchen, instantly transporting me to a bustling street market in Beijing. This Peking Pork Chops recipe has become a go-to for those evenings when I crave something that’s both comforting and a little exotic. The deep-fried pork tenderloin, perfectly marinated, creates a luscious blend of flavors, bringing a taste of authenticity right to my dinner table.

With crispy edges and a flavorful Peking sauce that dances between sweet and savory, these chops never fail to impress. Whether it’s a casual family dinner or an evening spent entertaining friends, this dish caters to all. It’s quick enough for a weeknight meal yet bold enough to make anyone feel like they’ve been whisked away to culinary paradise. Join me as we embark on this delicious adventure and discover the joys of making restaurant-quality Peking pork chops at home!

Why You’ll Love Peking Pork Chops

Crispy Perfection: These pork chops are fried to golden brown, making every bite irresistibly crunchy.
Flavor Explosion: The Peking sauce balances sweet and savory, taking your taste buds on an exciting journey.
Quick Preparation: With straightforward marinating and frying techniques, you can whip these up in no time.
Crowd-Pleasing Delight: Perfect for dinner parties or family meals, these chops are sure to impress any guest.
Versatile Dish: Serve them as an entree, or use the recipe as a tasty filling for buns or wraps, making it a winner for different occasions!

Peking Pork Chops Ingredients

For the Pork
• Pork tenderloin – 1 lb (500g) cut into ½-inch slices, ensuring even cooking and tender texture.
• Oil – 2 cups for deep frying, providing that delicious crispy finish.
• Toasted sesame seeds – 1 teaspoon, optional for a nutty garnish that adds flavor and visual appeal.

For the Marinade
• Egg – 1, helps to coat the pork for better adherence of the batter.
• Cornstarch – 1 tablespoon, perfect for creating a light, crispy exterior.
• Shaoxing wine – ½ teaspoon, adding depth to the flavor profile of the pork.
• Salt – ½ teaspoon, enhancing the overall taste of your Peking pork chops.

For the Peking Sauce
• Tomato ketchup – 1 ½ tablespoons, balancing sweetness in the sauce.
• Plum sauce – ½ tablespoon, bringing a fruity dimension to the dish.
• Chili sauce – ½ tablespoon, introducing a touch of heat for excitement.
• Sweet bean sauce or hoisin sauce – ¼ teaspoon, providing that signature umami flavor.
• Worcestershire sauce – 1 tablespoon, infusing complexity into the sauce.
• Black vinegar – 1 ½ tablespoons, a staple in Peking cuisine for tanginess.
• Sugar – 1 ½ tablespoons, enhancing the sweetness and balancing flavors.
• Chinese five-spice powder – A pinch, for an aromatic kick that elevates the dish.
• Water – 2 tablespoons, helping to achieve the desired sauce consistency.

Dive into this incredible recipe and bring restaurant-quality Peking pork chops to your home tonight!

How to Make Peking Pork Chops

Marinate: In a bowl, whisk together the egg, cornstarch, Shaoxing wine, and salt. Add the pork slices and ensure they are well-coated in this delicious marinade. Let it sit for about 15 minutes for optimal flavor absorption.
Prepare the Sauce: In a separate bowl, combine all Peking sauce ingredients—tomato ketchup, plum sauce, chili sauce, sweet bean sauce, Worcestershire sauce, black vinegar, sugar, Chinese five-spice powder, and water. Stir until fully blended and set aside.
Heat Oil: Pour the oil into a deep frying pan and heat it over medium-high until it reaches 350°F (175°C). The oil should shimmer, indicating it’s ready for frying.
Fry the Pork: Carefully add the marinated pork slices in batches to the hot oil. Fry until golden brown and cooked through, roughly 4-5 minutes per side. Use a slotted spoon to transfer the pork to paper towels to drain excess oil.
Serve: Plate the crispy pork and drizzle with the Peking sauce or serve it on the side. If desired, sprinkle with toasted sesame seeds for an added touch of flavor and crunch.

Optional: Garnish with thinly sliced green onions for extra freshness.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Peking Pork Chops are a fantastic choice for meal prep, helping you save time during your busy weeknights! You can marinate the pork slices up to 24 hours in advance, allowing the flavors to deepen. Simply mix the marinade ingredients and coat the pork before placing it in the refrigerator. Additionally, you can prepare the Peking sauce ahead of time and store it in an airtight container in the fridge for up to 3 days—just give it a good stir before serving. When it’s time to cook, heat the oil, fry the marinated pork slices as directed, and drizzle with the sauce for delicious, restaurant-quality results with minimal effort!

How to Store and Freeze Peking Pork Chops

Room Temperature: Enjoy your Peking pork chops fresh for the best flavor and texture, ideally within 2 hours of cooking.

Fridge: Store leftover pork chops in an airtight container in the fridge for up to 3 days to retain their crispy edges. Reheat them in an oven for best results.

Freezer: For longer storage, freeze cooked pork chops for up to 2 months. Wrap them tightly in plastic wrap and foil to prevent freezer burn.

Reheating: When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until heated through for that crispy texture you love.

What to Serve with Peking Pork Chops?

Elevate your dining experience with delightful pairings that complement the vibrant flavors of this dish.

Steamed Jasmine Rice: Its delicate fragrance provides a perfect canvas for soaking up the rich Peking sauce.
Stir-Fried Vegetables: Crisp veggies like bell peppers and broccoli add freshness and crunch, balancing the dish’s richness.
Crispy Spring Rolls: Bite-sized and deliciously filled, they bring a delightful crunch and complement the savory flavors beautifully.
Chilled Cucumber Salad: Refreshing cucumbers dressed in a tangy vinaigrette can help cut through the richness of the pork.
Sesame Noodles: These softly tossed noodles with nutty sesame sauce offer a comforting, smooth contrast to the crispy pork.
Peach Iced Tea: This sweet and refreshing drink enhances the meal’s exotic flavors, making everything feel truly delightful.
Mango Sticky Rice: A dessert that brings sweetness and a touch of creaminess, it’s the perfect ending to this culinary adventure.

Variations & Substitutions for Peking Pork Chops

Feel free to embrace your creative side and customize these gorgeous chops to suit your taste and dietary needs!

Gluten-Free: Substitute regular soy sauce with gluten-free tamari in both the marinade and sauce for a deliciously safe option.
Pineapple Twist: Incorporate diced pineapple into the Peking sauce for a tropical sweetness that complements the pork beautifully.
Spicy Kick: Add minced fresh chili or a dash of sriracha to the sauce for heat that welcomes an exciting flavor explosion.
Honey Glaze: Replace sugar in the sauce with honey for a lovely caramelized touch that enhances the overall richness of the dish.
Air Fryer Option: For a healthier take, use an air fryer instead of deep frying. Simply coat the pork as instructed and air fry until crispy and tender.
Pork Ribs: Swap the tenderloin for pork spare ribs for a heartier, fall-off-the-bone variation that’s just as delectable.
Herbed Marinade: Add fresh herbs like cilantro or green onions to the marinade for an aromatic twist that elevates the dish even further.
Vegan Style: Try marinating jackfruit in the same sauce to create a fabulous plant-based version that packs a flavorful punch.

Let your culinary imagination soar with these variations, ensuring every dinner feels like a delightful exploration of flavors!

Expert Tips for Peking Pork Chops

Perfect Marinade Time: Allow the marinated pork to sit for at least 15 minutes. This helps the flavors penetrate deeply for a tastier bite.
Avoid Soggy Chops: Make sure the oil is at the right temperature (350°F or 175°C) before frying. If it’s too cool, the pork can become greasy rather than crispy.
Batch Frying: Fry in small batches to prevent overcrowding. This ensures even cooking and that every piece gets that delightful golden color.
Draining Oil: After frying, place chops on paper towels to absorb excess oil. This keeps them crispy and not overly greasy.
Customize Your Sauce: Feel free to adjust the sweetness or spiciness in your Peking sauce. Add more chili or sugar to suit your taste, enhancing the overall experience of your Peking pork chops.

Peking Pork Chops Recipe FAQs

What kind of pork should I use?
You can use either pork tenderloin or pork spare ribs for this recipe. Pork tenderloin keeps the dish lean and tender, while spare ribs add a richer flavor. Both options will yield delicious results when marinated and fried.

How should I store leftover pork chops?
Store any leftover Peking pork chops in an airtight container in the fridge. They will stay fresh for up to 3 days. To keep them crispy, reheat them in the oven rather than the microwave, which can make them soggy.

Can I freeze cooked Peking pork chops?
Absolutely! You can freeze your cooked Peking pork chops for up to 2 months. Wrap each chop tightly in plastic wrap and then in foil to avoid freezer burn. When you’re ready to enjoy them, simply thaw them overnight in the fridge and reheat in the oven at 350°F (175°C) until heated through.

What if my pork chops are greasy after frying?
If your pork chops turn out greasy, it could be that the oil was not hot enough before adding them. Always heat the oil to about 350°F (175°C) before frying. Additionally, make sure to place the cooked pork on paper towels right after frying to absorb any excess oil.

Can I adjust the Peking sauce for dietary restrictions?
Yes! If you have allergies, consider using alternatives such as coconut aminos instead of soy-based sauces or skip the chili sauce for a milder flavor. For a vegan version, replace the pork with tofu or seitan and ensure the sauces used are plant-based.

How can I tell when the pork is fully cooked?
To ensure your pork chops are fully cooked, the internal temperature should reach 145°F (63°C). Use a meat thermometer for the best results. The pork should also be golden brown on the outside and no longer pink in the center when cut.