Pan-fried pork chop rice

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making the pan-fried pork chop rice.

1. Tenderize both sides of the pork chop and marinate with salt, pepper, cooking wine and shichimi chinensis for 10-20 minutes. Or sprinkle some of your favorite spices, such as rosemary, basil, etc. . .

2. Chop onion into shreds and set aside. Prepare flour, egg wash and breadcrumbs.

3. Heat oil, add onion shreds, sprinkle some salt and fry until soft. (Adding salt early can bring out the sweetness of the onions and shorten the frying time) Then pour in the sauce. Water, chicken powder, mirin, soy sauce and sugar. Cook over medium heat until sauce thickens. spare.

4. Heat oil in a pan (use more oil so you can semi-fry), and heat to about 160 degrees. Or you can put some bread crumbs to test the oil temperature. If it floats up quickly, it means it is hot enough. Coat the pork chops evenly with flour, egg liquid, and bread crumbs in that order. (If you like it crispier, you can repeatedly coat it in flour, egg, flour, egg, and then breadcrumbs.) Carefully place it in the oil and fry until both sides are golden brown.

5. Serve with your favorite vegetables and rice. Finish! Enjoy.

I don’t know if the recipe of pan-fried pork chop rice that I shared today suits your taste. If you like it, try it according to the method right away. Your cooking skills will definitely improve.