When I buy groceries, I like to pick at least two or three types of meat for weeknight meals, and I usually don’t have a clue what I’m going to do with them. But I never thought that my Trader Joe’s pork chops would end up floating in noodle soup.
Geoff used to eat a version of fried pork chop noodles at a Chinese restaurant in Toronto, and when he saw these pork chops in the fridge he couldn’t wait to try recreating it. He had a hard time tracking down a recipe, but he did find this video demonstrating a recipe and technique for frying Asian pork chops.
Analyzing the final dish, Geoff decided we should have used thinner pork chops and fatter noodles, but I thought it was an excellent dinner. The best part? Crunchy bits of breading from the chops breaks off and float around in the soup like croutons, while the bok choy soaks up all the flavors of the broth. Geoff can keep “testing” and “perfecting” this recipe as often as he wants.
Geoff’s Pork Chop Noodle Soup
Broth:
4 cups chicken stock/broth
1 tablespoon chopped ginger
Black pepper, freshly ground
Bok Choy and other veggies
Bring the broth, ginger and pepper to a simmer. Add vegetables 5 to 10 minutes before ready to serve.
Batter:
2/3 cup flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1 tablespoon oil
1/2 cup water
Mix together and add more water if batter is too thick.
Pork Chops:
3 to 4 pork chops
Cornstarch
Flour
Panko breadcrumbs
Dredge pork chops in cornstarch, then flour and shake off excess. Then dip in batter, then panko. Repeat with all chops. Heat oil in frying pan (or wok) and add pork chops. Fry until crispy on the outside and cooked on the inside. (Stick them with a thermometer if you’re not sure about doneness – they should register about 165 degrees.)
Boil Japanese or Chinese noodles according to package instructions – you’ll want them a little under-done, since they’ll continue cooking in the broth. Drain.
To serve, scoop some noodles into a bowl, place pork chop on top and ladle broth and veggies over them all. Enjoy!
4 responses so far ↓
1 Juan // Nov 21, 2008 at 1:54 pm
Ok…i’m glad you realized the error of your way in using those anorexic looking noodles! I bet that pork chop would be amazing with some nice thick chewy noodles…maybe even homemade!(you up for that yet?) Otherwise I have to say it looks damn good. I’ve got a bag of panko flakes up in my cupboard and I may have just been inspired
2 Kirsten // Nov 23, 2008 at 1:37 am
Go for it, Juan!
3 angela // Dec 3, 2008 at 11:20 am
So I made this for dinner on Monday night because it was chilly here and soup and noodles just sounded yummy. I used the thicker egg noodles and all I had around the house was Napa cabbage so I used that instead. Oh. My. Goodness. It’s my new favorite weeknight dinner. Thanks for the tip!
4 Crunchy and satisfying « angela’s blog // Dec 3, 2008 at 2:01 pm
[…] pm I have a new favorite weeknight meal. Thanks to my friend Kirsten, I tried a recipe for a fried pork chop, soup, and noodles. My husband isn’t the biggest fan of soup-and-noodles for the simple reason that these […]
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