I like to use pure peanut oil for stir fry or anything I want to add a nutty flavor. For shallow fry or neutral flavor, I use avocado oil mostly because of its high smoking point and it’s quite healthy. Grapeseed oil, sunflower oil, and vegetable oil are also good options. I usually like to use grapeseed oil if not using avocado oil.

I figured. Thank you for the very quick reply! Btw, what type of oil do you suggest for the (shallow) fry and sauce? Apologies if it’s already been mentioned.

I think frying the chop is very important. Actually I was trying to develop a pork chop recipe in the oven (and air fryer). Tried many times and the result was never good. The oven over cooks the meat and does not crisp up the surface. Even you omit the starch, I think it’s much better to cook this on the stove just so the pork won’t overcook like it does in the oven.

Thank you Maggie. I did not check the temperature of my oil so perhaps this was it.

One reason is the temperature the pork is fried, it will be less crispy if the temperature is too low. The pork will become less crispy once it’s coated with the sauce. It helps to let the pork cool off a bit before mixing in the sauce. If you won’t eat immediately, you can also mix the sauce with the pork right before eating.