Chinese Pork and Noodle Soup I tried a recipe for a fried pork chop, soup, and noodles.  My husband isnt the biggest fan of soup and noodles for the simple reason that these. Make it again

Ingredients 

For Broth:

4 cups chicken stock/broth

1 tablespoon chopped ginger

Black pepper, freshly ground

Bok Choy and other veggies

For Batter:

2/3 cup flour

1 tablespoon cornstarch

1/2 teaspoon baking soda

1 tablespoon oil

1/2 cup water

For Pork Chops:

3 to 4 pork chops

Cornstarch

Flour

Panko breadcrumbs

Method 

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.