Black pepper pan-fried pork chop
Overview
As for the parts of pork, because I don’t buy much, I really don’t know much about them. I usually only buy a tenderloin to take home, stir-fry or deep-fry. Then I know about pork belly, which has obvious three layers of pork belly. This pork spine, the meat seller said, it seems to be the outer spine, but I don’t understand it. It has been frozen in the refrigerator for a long time, so I decided to make fried pork chops to express condolences to my husband who has been busy recently. But, but, but, after taking pictures after frying, my child passed by and asked what it was. His dad said it was chicken, and the guy actually ordered it. In the end, his dad ate one piece, and he ate five pieces. Fortunately, his dad started early, otherwise, that piece would have entered his stomach. It seems that it’s not that my children don’t eat pork, it’s that I haven’t cooked pork well before!
Tags
Ingredients
Steps
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Cut the pork loin into slices and tap it a few times with a knife to loosen the meat.
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Add salt and freshly ground black pepper.
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Mix well and marinate for ten minutes or more to absorb the flavor.
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Dip it in the egg liquid.
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Covered with bread crumbs.
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Pour olive oil into the pan and fry the onions until fragrant.
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Pull the onion aside or scoop it out and fry it in the pork chop.
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After frying one side, flip over and fry again.
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When cooked, serve on a plate with tomato sauce.
