Pan-Fried Pork Chops with Scallions and Broccoli

July 10, 2017
5 Ratings
Photo by Bobbi Lin
  • Serves 2 to 4
Author Notes

My father often cooked these Taiwanese Pork Chops when I was a kid, and I would help him make them. They are juicy, tender, and flavorful. I couldn’t remember the recipe. So I asked my Mom if she could show me. You can watch us making it in a video on my blog, The Actor's Diet. —Lynn Chen

Test Kitchen Notes

This is very good and came together in minutes. I loved that it wasn't a ton of ingredients, I liked how the cornstarch created a delicious glaze on the chops, and the sauce was simple and super tasty. If you wanted to riff on the recipe, I think you could do definitely do this with chicken thighs or even steak. —Anna Francese Gass

What You'll Need
  • 4 cloves garlic
  • 7 scallions
  • 1 pound pork loin (boneless center-cut chops)
  • 7 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon white pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons extra-light olive oil (or any other cooking oil that can withstand high heat)
  • 2 heads broccoli (with stems)
  1. Mince the garlic and scallions; set them aside on a plate.
  2. Cut the pork to about 1/4-inch thickness. Pound thin with a mallet on both sides. Use your hands to combine the meat with 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. WASH YOUR PORKY HANDS. Let it sit for 5 to 10 minutes.
  3. Preheat the olive oil over high heat. When the pan is hot, add each pork piece in a single layer (you gotta keep 'em separated). Let the meat cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.
  4. Meanwhile, chop/wash the broccoli into large spears. Remove the pork from the pan, keeping all the yummy, leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in that pork sauce, stirring constantly for about 2 minutes. Cover for 1 minute, and plate the broccoli. Add the cooked pork on top, and enjoy with rice or a steamed scallion bun.

See what other Food52ers are saying.

  • Henry
  • Linda V.
    Linda V.
  • Patty
  • Megan
  • fitzie
Lynn Chen is an actress and body image activist living in Los Angeles.

15 Reviews

KateCooks September 25, 2020
Just wanted to say this recipe continues to be in my family’s dinner rotation! It’s easy and oh so tasty. Thank you!
Linda D. July 24, 2018
When I made it tonite, Lynn, I added a quarter cup of water to the pan to loosen the tasty bits before I stirred in the broccoli-yum!
Henry May 23, 2018
Might have gone a little overboard with soy turned out pretty salty. Add a can of pineapple chunks to the pan at the same time as the broccoli for an extra treat!
Linda V. April 5, 2018
Needs some sugar and chili flakes next time, to be even better!
Heidyval March 29, 2018
what are the nutrition numbers? where do i find those?
Linda D. March 14, 2018
Thank you for this simple and savory meal, Lynn.
Patty February 18, 2018
Delicious! I had soaked pork chops in buttermilk all day before deciding to make this and I think it helped make the pork juicy and tender. I also added jalapeños to the garlic scallion mix and topped with a sprinkling of cilantro. Big Hit!
suzanne January 2, 2018
I had 8 pieces of pork in 2 batches. Deglazed with Mirin too, and added a little more liquid to the broccoli or it would have dried out. Overall a really messy and just ok recipe. When the marinated meat hits the pan it sizzles and sputters and makes a mess.
Megan October 7, 2017
This was simple and tasty. I ended up with 6 pieces of pork and couldn't fit them in one layer so cooked the pork in batches. I used a splash of mirin to deglaze the pan at the end because there were so many tasty looking bits left in the pan. All in all, a simple, successful meal! Thanks!
Lori September 23, 2017
My son & I really enjoyed this dish...although he asked if I could make it with beef :). It's definitely being added to our dinner rotation because 1) my picky son liked it & 2) it's a simple dish to make (it would be really hard to mess it up) I bet red pepper flakes, brown sugar and tofu would be a nice spin on it as well.
Mary F. September 17, 2017
Made this tonight. For dinner. The pork came out super tender! I used broccolini. Much of the sauce evaporated into the meat, so next time I will add a bit more soy sauce. Thumbs up from my husband-- "This one is a keeper." -- although as usual, he added some hot pepper flakes.
Christi September 17, 2017
Whoops! Forgot to mention - you add the brown sugar with the second portion of soy sauce. Adding it to the first would cause the sauce to scortch by the time you add the broccoli because sugar burns more easily.
Christi September 17, 2017
I also make this recipe adding in about a tablespoon or two of brown sugar (depending on taste). It works well and makes this an amazing meal. And yep - it works fantastically with chicken thighs and even firm tofu!
fitzie September 16, 2017
Woks can be used for anything from cooking pasta to bathing babies. This recipe would do fine in a wok.

Bob September 13, 2017
In step 3, is the pork cooked WITH the marinade from step 2? Also, can a wok be used instead of a pan?