Pan-fried pork chop

Overview

It was so tender. Xuan Bao usually doesn’t like to eat lean meat, but he ate a whole piece of pork chop

Wash the pork chop
Use the back of the knife to chop the pork chop, cross it horizontally and vertically, and chop both sides
Chop them all. Five slices fit perfectly in a pan
Ingredients used, black pepper powder was used up, substituted with thirteen spices
Add all ingredients except olive oil, add sliced garlic
Wear gloves and knead the pork chop to massage it so that each piece of pork chop is fully coated with the sauce. Cover with plastic wrap and refrigerate to marinate for more than 1 hour
Take the pork chop out of the refrigerator and let it warm for 15 minutes. There is no need to put it in the refrigerator in winter, so it can return to normal temperature in 15 minutes when the weather is warm. Heat the pan, pour in more olive oil, lower the heat to medium, and add the pork chop
After three minutes, turn over, continue on low heat for 2 minutes, then increase the heat to medium to high, turn over for 1 minute, the surface of the pork chop will be slightly golden, turn off the heat for 1 minute, and the other side will also be slightly golden
Plate it, add some vegetables, and eat