Hainanese style Pork Chop with grind Quaker oat and Quaker oat sauce

Tim Ngiap Chen

- 300g Boneless pork
- 4 Tbsp of Quaker Oat
- 1/2 Tbsp unsalted butter
- 1/2 Tbsp cooking oil  
- 1 Cinnamon quill
- 100g shallot cut into ring
- 3 Tbsp of mixed vegetables  

Marinade for pork  
- 1 Egg
- 1 Tbsp soya sauce
- 1/4 Tsp sugar
- 1/4 Tsp Pepper
- Pinch of salt  

- 250ml of water
- 1 Tbsp soya sauce
- 1/2 Tbsp Worcestershire sauce
- 1 Tsp dark soya sauce  
- 1 Tbsp grind Quaker oat  

- Use 4 Tbsp Quaker oat to grind into fine texture

- 1 cup Basmati rice
- 2 Pandan leave tied into knot
- 2 piece of peeled and thinly slice ginger
- Salt to taste


Pork Chop
1. Combine all marinade ingredients

2. Lightly pound the pork chop with metal mallet and mix in the marinade and set aside for at least 30mins

3. Coat the pork with grind Quaker oat evenly, pressing the oat crumb lightly onto meat to make it stick  

4. Heat cooking oil to deep fry pork chop till golden brown  

1. Heat the cooking oil and butter

2. Fry the cinnamon quill and onion ring over high heat till the onions change color

3. Add in all seasoning cook and mixed vegetables and cook for about 3 minutes  

4. Add in 1 Tbsp of grind Quaker oat

5. Stir till the sauce thicken  

Basmati rice
1. Cook rice with pandan leave, ginger and salt

This delectable Hainanese style pork chop dish is made healthy with the addition of grind Quaker oats which is whole-grain and packed with high protein and fibre. The high viscosity of the starch in Quaker oats, helps to thicken the sauce, perfect to go with the pork chop and can help to improve gut health. Together with Basmati rice, this is a healthy & yummylicious meal, thanks to Quaker oats!

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