Friday, March 03, 2006


Homecook meals again! I just love homecook simple meals at home because often times it's very healthy compared to what you eat outside. Everyday thinking of what to cook for dinner can be such a chore. I would just love to go out and eat sometimes but sadly there is no authentic Chinese restaurants here. We will have to drive to Denver to satisfy that cravings for good chinese food. How often we drive up there? Hardly! Because it's not a short drive and to think to drive all the way up just for a meal, it's pretty ridiculous or extremely desperate. We only drive up there if I need to do grocery or visiting friends.

Nai Pak in Oyster Sauce

Moist, Tender and Juicy Pork Chops

Thus, I made these for dinner. One to cut cost of eating out and two because it's healthier. We eat out during the weekends anyway, my off days from cooking, so got to cook during weekdays to save money. :P My hubby is pretty nice, he gives me days off from cooking. :)


Alicia said...

Nice dinner!! And great looking you bake them or fry?

And thnx for the breadmaker info. I've bought one from the net coz I'm just too lazy to go to the store just to look at a breadmaker, I've a figety-can't-sit-still boy so can't hang around too long...*sigh*

Unknown said...

Ching, you are so right about home-cooked meals. Much healthier and you know what went inside. By the way, can spare me a piece of your succulent pork chops? ;p

FooDcrazEE said...

thats not called dark green baby bok choy - think it is called NAI PAK....

just like angie - spare me 1/2 a piece ?

jadepearl said...

Yup, homecook meals are the best esp. if someone else is doing the (ah, me being lazy again!!!) But, after seeing the smiles and the empty dishes after dinner does tickle my little heart too. :) three ~ one pc of pork chop please!!!

Little Corner of Mine said...

I fried them. Did you get the same breadmaker?

Angie, JP,

Oh yeah...haha...I didn't know, it's just look like the baby version of the big bok choy. Thanks, will change the name. :)

Anonymous said...

I am different from u - weekend is the days that I will cook. I never cook in weekdays coz we eat at my mom's house and I am working ,too..

Anonymous said...

Hi Ching,

I'm enzomama from singapore. I've jus discovered your blog n simply enjoy reading it and the food..gosh! you cook well..imagine at that part of the world-know how difficult to get certain ingrdients n u still do it so well! Bravo! love these pork chops, jus made me soooo hungry!Can you pls show us how to do it?? Yummy! tks!

Little Corner of Mine said...

Hi enzomama!

Welcome to my blog. :) for the pork chop recipe, I will try my best to recall it. I made it one day by mixing ingredients that I thought would blend well and never really copied down the recipe.

Some red wine vinegar (to tenderize the meat), worchestershire sauce, a little salt and crushed black pepper.

1. Marinate the pork chops with the marinade for a few hours.

2. Heat up a non-stick pan with a little oil and pan-fried the pork chop until done. Serve hot.

Easy right? ;)

Anonymous said...

Wow! sounds so easy! I must try it when my hubby's in town. Also very inspired by your char siew, so that's next on list to do too!

Thanks so much for the recipe. Gosh, everytime i look at the pork chops, i get so hungry..grrrrl! BTW, what is red wine vinegar? i wonder if we have that in spore. Also do you from over low heat of medium and do you wait till one side is cooked b4 turning?

When I make my steaks, I only fry till that side is cooked b4 turning over and avoid 'panning' it so it doesn't become like old shoes! Haha! I mean hard and dry. Lastly, do you cover the pan?

So sorry for so many questions but I've never succeeded in makin such a succulent pork chop like yours..:(( Thanks again!!:))

Little Corner of Mine said...

Yes, you can get red wine vinegar in S'pore. It's a red color vinegar, should be available in places that sell vinegar.

I used low heat to pan-fry the pork chop until one side is cooked before I flip it over to cook on the other side. I didn't cover the pan. Rest the pork chop for 5 mins before you cut it. Make sure you don't overcook the pork chop because overcooked meat will result it to be hard and dry.

Anonymous said...

Tks Ching! Those are great tips, I will take note and try this out soon, hopefully! Then I'll let you know...hope it will turn out as yummy and succulent as yours! Oh dear! The chops are in the b/g as I'm typing this note and its making me hungry again!! :O