How to fry pork chops 1 Ingredients:Pork chops, salt, soy sauce, oil, soy sauce, eggs, lemon slices, ketchup, cooking wine, breadcrumbs, cornstarch. Practice:1. Cut pork chops into thin slices, wash and drain; 2. Tap pork chops with the back of a knife. It is best to use the back of a thicker knife. Tap evenly in both directions. Be careful not to cut the tendons; 3. Place in a container, add one egg, 2 tablespoons of cornstarch, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 grams of salt, lemon slices, scrunch well with your hands, and then place in the refrigerator to marinate for one day; 4. Place the bread crumbs in a larger bowl and cover both sides of the marinated pork chops with the crumbs; 5. Pour a little more oil into the pan, add the pork chops when the oil is five minutes hot and deep-fry them until they are golden on both sides and then remove them from the pan; 6. Serve on a plate 6. Plate up and drizzle with ketchup. Japanese fried pork cutlet ingredients: 500 grams of pork loin, 1 cup of breadcrumbs, 1/2 cup of gluten-free flour, 2 egg yolks, cabbage and tomato slices, 1 tablespoon of rice wine, a pinch of salt, a pinch of pepper, mayonnaise moderate. Steps:1. First, clean the pork tenderloin you bought, then drain the water, then pat the pork tenderloin down properly to make the meat more elastic and chewy, then cut the pork tenderloin into thick slices and set aside; 2. Prepare a large bowl, pour the rice wine, salt, and pepper into the bowl, mix well, then put the pork tenderloin into the sauce, spread it evenly, and marinate it for about 10 minutes; How to Pan-Fry Pork Chops 2 Ingredients:Pork 500g pork tenderloin, 1 cup breadcrumbs, 1/2 cup low gluten flour, 2 egg yolks, cabbage and tomato slices to taste, 1 tablespoon rice wine, a pinch of salt, a pinch of pepper, mayonnaise to taste. Steps:1. Wash the bought pork tenderloin, then drain the water, then pat the pork tenderloin properly to make the meat more elastic and chewy, then cut the pork tenderloin into thick slices and set aside. 2. Prepare a large bowl, pour the rice wine, salt, and pepper into the bowl, mix well, then put the pork tenderloin into the sauce, spread evenly, and then marinate for about 10 minutes. 3. Half a cup of low gluten flour, pour the marinated pork tenderloin into the low gluten flour and wrap it up; 4. Take the yolks of two eggs and whisk them away. Put the pork tenderloin wrapped in low gluten flour into the egg yolk mixture and spread evenly; 5. Pour a large bowl into one cup of breadcrumbs and wrap the pork tenderloin coated with egg yolk mixture in the breadcrumbs; 6. Over high heat, pour a moderate amount of cooking oil into a pan and turn on the heat. When the oil is hot, put the processed pork tenderloin into the pan and fry, then turn down the heat and continue to fry for about 2 minutes. 7. Turn the skillet on high heat again, put the fried pork tenderloin into the pan again and fry for about 10 seconds, then remove the pork tenderloin and put it into a plate. 8. Squeeze a moderate amount of mayonnaise on the fried pork tenderloin, and then put on the shredded cabbage and sliced tomatoes to serve.