Black pepper pork chop

Overview

It is not difficult to fry pork chops, but it is difficult to make the finished meat fresh and tender, because pork chops are basically all lean meat, unlike beef and mutton chops, which have fat in between. When choosing pork chops, try to choose plum pork chops, which are darker in color and have better meat quality (plum pork is used for barbecued pork). The pork chop that is too white is too thin and tastes very dull.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• garlic bbq sauce
• meat tenderizer
• pork chop
• black pepper
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Wash the fresh pork chops, drain the water with kitchen paper, use a plastic wrap/preservation paper to loosen the tendons of the pork chops, so that the meat will be thinner and easier to cook. In addition, the meat will not curl up when the tendons are broken and fried, and more importantly, it will help "tenderness"! (It often happens that fried whole lean meat has a rough texture)

   

2. 2 Add all seasonings to the pork and mix well. If your barbecue sauce does not contain honey, be sure to add it as it will have a bright color.

   

3. 3 Finally, add tender meat powder, just a little bit is enough. If you add more, the meat will become very powdery, like feed chicken breast

   

4. 4 Marinate for 3-5 hours

   

5. 5 In a frying pan, heat the oil slightly and put the pork chops in. Fry over high heat for about 5-8 minutes. The time depends on the thickness of the pork chop. It is better to be undercooked than overcooked, because if it is undercooked, you can heat it in the microwave for half a minute. If it is overcooked, it will be difficult to eat. Try not to cover the lid during the frying process. The finished product is perfectly browned on the outside and the meat is very tender on the inside!