Pan-fried pork chop
Overview
July 6, Chongqing. I have to go to work again tomorrow and have a lot to say. After I got off the show, I still had to write scripts and review TV reporters’ films. Going to work, coupled with Chongqing's sudden onset of sweltering heat, alas... I watched "Transformers 4" in 3DIMAX at a theater near my community today. It took a bit long, and my eyes almost couldn't stand it in the end. Even though it has been released for a week, there are still many people going to watch the movie. In fact, I rarely go to the cinema alone. If I don’t have friends to make an appointment, I would rather watch it on my computer at home. Let’s talk about pan-fried pork chops.
Tags
Ingredients
Steps
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Wash the pork tenderloin and cut into 0.5 cm thick slices along the vertical direction of the muscle fibers. Use the back of a knife or a meat mallet to fluff both sides of each piece. Chop onion and ginger and set aside.
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Put the loosened pork chops into a bowl, marinate with half a spoon of very fresh soy sauce, half a spoon of white sugar, a spoon of cooking wine, green onions, ginger, appropriate amount of white pepper, and salt for 20-30 minutes to add flavor. (The proportion of various seasonings depends on the amount of ingredients. If you want to quickly absorb the flavor, you can also use a fork to poke some small holes on the surface of the pork chops.)
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Divide the flour and bread crumbs into two plates and set aside. Beat the eggs and set aside.
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Shake off the onion and ginger from the pork chops, put it into a flour plate and dip it in a layer of flour, shake off the excess flour, soak it in the egg liquid, then put it into the bread crumbs and coat both sides with bread crumbs.
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Heat the pan with cold oil, heat over medium-low heat until the oil temperature is 50-60% hot, add the pork chops and fry until both sides are slightly brown and remove.
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Turn up the heat, and when the oil temperature is 60% to 70% hot, add the pork chops and continue frying until both sides are golden brown.
