Jing Tu means capital city in Chinese, which is Beijing the home of this tasty dish. This recipe is from Martin Yan's cookbook. If you can't find 1/4 inch thick pork chops buy them thicker and pound them.
To make the marinade combine the soy sauce, wine and cornstarch in a bowl.
Add the pork chops and turn to coat let stand for ten minutes. To make the seasoning sauce, combine the ketchup, sweet and sour sauce, Worcestershire sauce and sugar in a bowl.
Place a wide frying pan over high heat until hot.
Add the oil, swirling to coat the sides.
Add the pork chops and cook until golden brown, about 2-4 minutes each side.
Reduce heat to medium.
Add the seasoning sauce; cook, stirring, until the sauce is reduced and thickens slightly, about 3 minutes.
Serve over rice.
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