Thousand Island Sauce Pork Chops

千島汁豬扒

Thousand island sauce, Marie Rose sauce, Pink sauce - whatever you like to call it. This delicious pink sauce pork chops will get your ears moving. Couple it with some sweet fresh cucumbers and romaine lettuce and it’s a perfect refreshing meal. Surprisingly tongue round the lips good!

Ingredients:
1.25 lb pork chops
General amount of flour (all purpose)

Garnish:
Cucumber
Romaine lettuce

Marinade:
⅓ tsp salt
½ tbsp light soy sauce
1 tsp sugar
1 egg
1 tsp garlic powder
2 tsp cornstarch
white pepper a dash
chicken powder a dash

Sauce:
1 tbsp water
4 tbsp mayonnaise
2 tbsp ketchup
¾ tbsp sugar
black pepper a dash

Method:

1. Wash and drain pork chops. To tenderize chops. Use the back of your knife to pound pork chops in breaking down muscle fibers. Use a meat mallet for those who do not own a heavy kitchen knife.
   Pork Chops Sizes:

   • Tender strip sizes - chop stick enjoyment

   • Full chops - fork and knife enjoyment 

2. Add marinade, mixed well and marinate for 30 minutes, then coat with flour.

3. Medium heat, fry until golden and crispy on both sides. Fry pork chop until half cooked and set aside.

4. Mix sauce ingredients together. At medium heat add in pork chops and sauce. Toss and coat pork chops with sauce until fully coated. Serve with sliced cucumbers or romaine lettuce.

Note:

• Use the back of your knife to pound pork chops for tenderizing. Do not cut through chops, just enough to make indents to break down muscle fibers. Use a meat mallet for those who do not own a heavy kitchen knife.

• Garnish, Mrs. Yung used cucumbers to give the dish a refreshing contrast. May also use romaine lettuce to accompany this dish. We tried wrapping it with romaine lettuce and this makes a delicious lettuce wrap!

Pink sauce, also known as Thousand Island or Marie Rose sauce. Pink sauce is very easy to make at home. Usually a simple mix of ketchup with mayonnaise. Additional species to enhance taste. Thousand Island sauce is also readily available in all supermarkets. If you’re into it, you might be able to find yourself a bottle of Mayochup by Heinz. 

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千島汁豬扒

千島醬豬排讓你耳目一新。 再加上一些甜甜的新鮮青瓜和生菜，這是一頓完美的提神餐。出乎意料的食到嘴郁郁！

材料:
豬扒1.25磅
麵粉適量 (all purpose)

裝飾:
青瓜半條切片伴碟邊

醃料:
鹽1/3茶匙
生抽半湯匙
糖1茶匙
鷄旦1隻
蒜粉1茶匙
生粉2茶匙
白胡椒粉少許
鷄粉少許

汁料:
水1湯匙
沙律醬4湯匙
茄汁2湯匙
糖3/4湯匙
黑胡椒粉少許

做法:

1. 豬扒洗淨用刀背挆鬆，1切開4件。

2. 加入醃料撈勻，醃30分鐘，煎前沾上萡麵粉。

3. 放入熱油用中火，半煎炸至豬扒熟及金黃色，取出滴干油份。

4. 另燒熱白鑊(即不需加入油），放入汁料加入豬扒兜勻，即可取出排放，己伴青瓜碟中。

註:

豬扒用刀背剁深啲，但不要刴斷，刴過籤維豬扒會鬆軟啲。

千島醬:
又稱粉紅醬或瑪麗玫瑰醬 (Marie Rose)。通常是茄汁混合蛋黃醬的簡單混合。

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