With a light bite, a captivating crisp sound resonates. The meat inside is tender, juicy, and precisely fried, devoid of any greasy sensation. Each bite allows me to savor the deliciousness of the pork chop, as if a delightful melody dances on my taste buds. Shifting my attention to the rice hidden underneath, the grains are plump and elastic, pristine white without imperfections. They are arranged closely together, fully absorbing the aroma and juices of the fried pork chop. With each mouthful, the rice blossoms with a rich flavor in my palate. It complements the crispy texture of the pork chop, creating a perfect symphony of flavors and textures.
Ingredients for fried pork chop with rice
| Pork fillet | 750g |
| Salt | 5g |
| Black pepper powder | 6g |
| Egg | three |
| Breadcrumbs | 180g |
| Wheat flour | 50d |
| Edible oil | 500g |
| Onion | 25g |
| rice wine | 3g |
Steps:
1.Prepare the pork chop and wash it thoroughly, ensuring no residual blood or impurities. Sprinkle salt and black pepper evenly on one side, then flip the meat and do the same on the other side. This will make the meat more tender and flavorful.
2.Coat the pork chop evenly with a layer of all-purpose flour, ensuring full coverage. The flour adds texture and helps lock in the juices.
3.Apply a thin layer of beaten egg onto the flour-coated pork chop to make it adhere. This enhances the adhesion of the bread crumbs.
4.Next, coat the egg layer with bread crumbs. You can repeat these steps multiple times to increase the thickness and crispiness of the bread crumbs.
5.Take a pan and add enough cooking oil. Heat it over medium-high heat. When the oil reaches about 70% hot, place the pork chop in the pan and fry until both sides turn golden brown. Then remove it using a slotted spoon. This gives the pork chop a crispy golden texture.
6.In another pan, add a small amount of cooking oil and heat it. Add diced onions to the pan and pour in a small amount of cooking wine, an appropriate amount of white sugar, and chicken broth. Stir well. Sauté the onions until they become translucent.
7.Place the fried pork chop on top of the onions and pour the remaining beaten egg evenly around the pork chop. Cover the pan and simmer for 2 minutes over low heat. This allows the pork chop to absorb more flavor and creates a delicious blend with the onions.
8.Remove the cooked pork chop and place it on steamed rice. This makes the dish more flavorful and rich.
Tips
1.Choose the appropriate pork cut: Select tender and lean pork tenderloin or pork chops. These cuts have tender meat and are suitable for quick frying.
2.Preparing the pork chop in advance: Before starting the frying process, wash the pork chop and use kitchen paper towels to absorb any surface moisture. Then season the pork chop evenly with salt and black pepper, and coat it with a thin layer of all-purpose flour, which adds texture.
3.Apply the beaten egg mixture: Evenly spread a thin layer of beaten egg on the pork chop. This helps the bread crumbs adhere to the surface of the pork chop, increasing crispiness.
4.Frying time: Fry each side until golden brown, avoiding frequent flipping of the pork chop to prevent the bread crumbs from falling off or the meat from becoming dry.
Each time I taste fried pork chop with rice, it’s like embarking on a gastronomic adventure. The golden and crispy pork chop, the soft and satisfying rice, and the fresh and refreshing side dishes weave together a delicious tableau on my palate. It not only satisfies my taste buds but also brings a warm sense of satisfaction. No matter when or where, fried pork chop with rice is a mouthwatering delicacy that is worth savoring.