Just because Excellent Pork Chop House is named after pork chops doesn't mean you should overlook the rest of their menu. (Besides, I already wrote about the pork chops.) Supplement your pork chop with these other dishes.
Scalded vegetable may look like a boring pile of chopped cabbage, but it's so much more than that. Or a little bit more than that. This pile of briefly cooked cabbage—resulting in soft leafy bits and a slightly crisp center—is doused in an oily garlic-laden sauce. So much garlic that it leaves a slight tingle in your mouth. In my mind, that's a good thing. It may not be as magical as Grand Sichuan's scallion sauce, but if I had a bowl of rice I'd definitely would've poured the sauce over it and happily eaten the resulting garlicky rice.
The Shanghai stir-fried noodles (not on the menu, but if you look through their "photo album menu" it's there) was a hearty mountain of thick, springy egg noodles flavored with hoisin sauce and mixed with chunks of onion, chopped beef, cabbage, mung bean sprouts, and peas that had no sense in being there (you know your peas are past their prime when they've shriveled up to look like itty bitty brussels sprouts). The peas were easy to pick out though, and at the very least they did provide color in what would have otherwise been a sea of brown.
The wontons with spicy oil seemed to be at about 95 percent wrapper. Granted, wontons aren't supposed to be as plump as soup dumplings, but these seemed especially paltry. The lack of filling was slightly made up for by the "tastes good on everything" spicy oil, which we ended up pouring over the noodles.
Excellent Pork Chop House
3 Doyers Street, New York, NY 10013 (map) 212-791-7007