1. Cut pork chops into appropriate thickness and wrap them with egg liquid and bread crumbs. Heat the oil pan with high fire, add pork chops and fry until it is solidified.

2. Change the medium heat, cut 1/4 potatoes into the oil pan and fry them with the pork chop (generally speaking, 0.5 kg pork chop needs half a potato). When the potatoes are fried in the oil pan, they must be cut, because one or two sections need to be in contact with hot oil.

3, 4 minutes later, the pork chops are fried, put on oil-absorbing paper to control the oil, and put into the plate. Just try it. Pork chops are golden and crisp outside and soft and tender inside. It is delicious.