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Tomato Cantonese Pork

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“My mom made these while I was growing up and I make them a couple times a month. They are easy to make and the sauce tastes fantastic. Wonderful served with rice. This makes lots of sauce which is great for mixing with the rice. This has a nice tangy flavor, but much different from traditional sweet and sour sauce. The leftover chops are great sliced on a sandwich with some sauce the next day. Any extra sauce can be frozen.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, breadcrumbs, salt and pepper in a shallow dish.
  2. Dip chops into milk, then into mixture of breadcrumbs, flour, salt and pepper.
  3. Coat well.
  4. Fry in oil over medium heat until chops are browned. Add more oil as needed to cook the coating on chops, otherwise the chops will have white spots from the flour.
  5. Drain and set aside.
  6. To make sauce: Cut onion in half lengthwise and slice finely to form half rings.
  7. Brown in oil and drippings from browning chops.
  8. Add tomatoes and all remaining ingredients except cornstarch and water.
  9. Taste as it simmers and add more ketchup, HP Sauce or brown sugar to taste.
  10. Bring to boil and add cornstarch/water mixture, stirring well until the sauce thickens just a little bit.
  11. Spray 9 X 13 casserole with non-stick spray.
  12. Pour enough sauce into casserole just to cover the bottom.
  13. Add half the chops.
  14. Pour enough sauce to cover the chops.
  15. Add remaining chops and cover with remainder of sauce.
  16. Cover and bake at 350 for 45 minutes or until sauce is bubbly.
  17. With these measurements, you get alot of sauce and will have leftovers. If you have too much sauce, let it cool, put in a freezer container or ziploc bag and freeze. Alternatively, you can 1/2 the sauce recipe.
  18. It freezes very well.

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