For dads who would like to start their very own legacy of heritage recipes, we present this unusual twist to the standard pork chops we’ve been used to. We hope it will inspire you to put your own “chop” on standard fare to make it uniquely yours.
1 egg, lightly beaten
½ cup milk (more egg can be used instead of milk)
1½ cups soda piah (biscuits)
6 pork loins, boneless
1. Using a mallet, pound soda biscuits into the consistency of coarse crumbs. Place in a shallow bowl.
2. Use the back of the knife to tenderise each slice of pork.
3. Dip the pork chops in the egg mixture and then coat them with the soda biscuit crumbs.
4. Pan fry with a little oil. About 3 to 4 minutes on each side.
5. Slice into ¼” strips and serve accompanied with sweet and sour sauce, and potato chips (Hainanese style)
“I didn’t like to eat soda biscuits when I was young. As such, I was surprised the pork chops turned out so tasty when Popo (grandma) coated it with soda biscuit crumbs, This recipe was part of her repertoire of scrumptious dishes. It was served on normal days as lunch and dinner. But I always got excited about it. The day also became special when Popo made pork chops. The recipe harkens to a time when supermarket shelves were not stocked with so many pre-mixed crumbs, herbs, sauces and what not. It reminds me of a simpler way of life when most of what we need to put together a splendid meal can be found in the pantry. You merely need to get creative. I recall the recipe from memory, sitting in the kitchen, watching Popo at work. She probably learnt it from a neighbour or watching others prepare the dish. Popo was intelligent and a quick learner. When I think of all the dishes that Popo made for me, I know that I was loved deeply.” Contributed by Sofina Tan