Chicken chop with black pepper sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
1072 kcal
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Course
Main Course
Chicken chop with black pepper sauce
Description
This recipe prepares boneless chicken thighs marinated with soy sauce, garlic powder, and sesame oil to infuse flavor and tenderness. The chicken is pan-fried skin side first to render and crisp the skin, then flipped and covered to cook through evenly until golden brown. The black pepper sauce combines beef broth, aromatic garlic, and onion with savory ingredients including soy sauce, Worcestershire sauce, and brown sugar. Flour is used to thicken the sauce, while a generous amount of ground black pepper provides a characteristic sharpness.
Chicken chops are served hot with cooked rice and frozen mixed vegetables, providing a complete meal with protein, starch, and vegetables. The rich sauce poured over the chicken and rice enriches the dish and adds moisture.
Marinating the chicken for 20-30 minutes or longer enhances the flavor. Removing bones before cooking makes the chops easier to eat. The cooking process involves multiple skin-side frying and covered intervals to develop texture and ensure doneness. The sauce can be prepared simultaneously while the chicken cooks, combining all elements efficiently.
Ingredients
- 4 pieces chicken thighs (with bone and skin)
- 2 cups rice (Cooked rice)
- 1 bag mixed vegetables 12 oz, frozen
Marinate Chicken Chops:
- 2 tablespoons soy sauce
- ½ teaspoon garlic powder
- ½ tablespoon sesame oil
Black Pepper Sauce:
- 1 can beef broth (14.5 oz or 411g)
- 5 cloves garlic
- ½ onion small
- 2 tablespoons soy sauce
- ½ tablespoon Worcestershire sauce
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- ½ tablespoon brown sugar
- ¾ teaspoon black pepper Ground (suggest add ¼ teaspoon and to your taste)
Instructions
- Remove bones from 4 pieces of chicken thighs and wash them.
- In a mixing bowl, put the boneless chicken, 2 tablespoons of soy sauce, ½ teaspoon of garlic powder, ½ tablespoon of sesame oil. Then, mix them well and let it marinate for 20-30 minutes before cooking.
- Turn on medium small fire, pan fried chicken chops start with the skin side first for a couple minutes.
- After that, flip the other side and cover the lid for a couple minutes. Repeat this step until the chicken is cooked and golden brown.
- Meanwhile, cook the black pepper sauce. See details for how to make black pepper sauce.
- Next, serve with rice and mixed vegetables. When ready to serve, pour the black pepper sauce over chicken chops.
Notes
- Remove bones from chicken thighs but keep the skin on for better texture.
- Marinate the chicken for at least 20-30 minutes; longer marinating improves flavor.
- Pan-fry starting with the skin side, flipping and covering to cook evenly and develop golden brown color.
- Pour the black pepper sauce over the chicken chops just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1072 kcal
% Daily Value*
| Calories | 1072kcal | 54% |
| Carbohydrates | 93g | 31% |
| Protein | 59g | 118% |
| Fat | 50g | 77% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 278mg | 93% |
| Sodium | 1768mg | 74% |
| Potassium | 1002mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3818IU | 76% |
| Vitamin C | 10mg | 11% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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