The first step is to let the pork chop stand at room temperature for 30 minutes, which can raise the temperature inside the pork chop to room temperature, shorten the cooking time and make the pork chop more juicy and delicious.

Step 2: Sprinkle pepper and sea salt on both sides of the pork chop, then rub it by hand (if elegant, wipe it), and then apply a layer of olive oil on the surface of the pork chop.

Step 3, put the pot on the stove and preheat it for 5 minutes. Yes, you're right. It's five minutes, which means 300 seconds.

Step 4: After 5 minutes, don't blink, immediately spread the pork chops on the bottom of the pot. When paving, it is necessary to avoid the contact between two pork chops, because the contact place will become a low temperature point and teppanyaki will become an iron plate. At the same time, the pork chop is pressed with a clamp to ensure that the bottom surface of the pork chop is in good contact with the pot. The steak will stick to the pot when it first enters the pot. At this time, there is no need to be nervous. With the progress of cooking, the steak is easy to turn over after the sugar on the surface of the steak is coked.