Pan-fried Pork Chop
A classic Beijing-style dish featuring pork loin that is pounded tender, marinated, coated in breadcrumbs, and pan-fried until golden.
Ingredients
Pork loin (remove sinew, cut horizontally into thick slices, pound flat and thin with a knife)
300g
Breadcrumbs
100g
Flour
50g
Refined salt (the original says "精2克", inferred to mean refined salt)
2g
Black pepper
a pinch
Salt (inferred to refer to the amount of oil rather than edible salt; the original may contain an error)
1000g
MSG (mentioned in the steps, not listed in the ingredients)
as needed
Egg wash (mentioned in the steps, not listed in the ingredients)
as needed
Butter (mentioned in the steps, not listed in the ingredients)
a pinch
Instructions
1
Step 1
Remove the sinew from the pork loin, cut horizontally into thick slices, and pound flat and thin with a knife. Season with salt and MSG, sprinkle with black pepper, then dredge in flour, dip in egg wash, and coat with breadcrumbs.
2
Step 2
Heat a wok over high heat with oil until it reaches about 50–60% hot. Fry the pork chops until both sides turn golden brown, then remove and plate. You can serve it with fried potato strips, pickles, lettuce, cooked peas, etc. Drizzle a little butter on top before serving.
