Method 1: Fried pork chop.
1 Heat the butter in a pan. Turn the stove on medium heat, add butter or olive oil to the pan and heat it until the butter melts or the vegetable oil spreads smoothly all over the bottom of the pan.
2. Pork chops are seasoned on both sides. Sprinkle equal amounts of salt, black pepper, dried spices and garlic powder or onion powder on both sides of pork chop. Pat the pork chop to absorb the seasoning.
3. Put the pigs in a hot pan and fry for 2 minutes on each side, or fry until brown on both sides. Pork chops cooked too dry will affect the taste, and there are several ways to avoid this situation. Eating meat in a hot pot is one of the easiest ways. The rapidly maturing surface will form a barrier to lock in moisture.
4. Reduce the temperature of the pan to medium, cover the pan and fry for another 5- 10 minutes. Check whether the pork chop is ripe and edible. Check the thickest center of pork chops with a meat thermometer, and the temperature must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before eating.
If you don't have a meat thermometer, you can cut the last place of the pork chop. If the meat is white, it can be eaten.
5. Eat while it is hot. Pork chops can be enjoyed after cooling for about three minutes.
Method 2: Fried and pickled pork chops.
1, mixed sauce. Add apple vinegar, oil, salt and pepper to a big plastic bag. If you are worried about the leakage of plastic bags, you can add pork chops and put the plastic bags on a plate or barbecue plate.
If you don't have a plastic bag big enough and thick enough, you can skip the above steps and add the above seasoning directly to the barbecue plate.
2. Put the pigs into the sauce. Seal the plastic bag and let the sauce drown the pork chop. If you use a glass barbecue plate, you can flick the plate after putting the pork chops in, so that the sauce is stuck on each side of the pork chops. Cover the barbecue tray with plastic wrap or aluminum foil.
3. Marinate for 4-8 hours. Put the pigs in the refrigerator when curing. Turn the plastic bag or pork chop every once in a while to ensure that all parts of the pork chop are marinated evenly. Generally speaking, the longer the curing time, the more juicy and soft the pork chops are. However, if the curing time is too long, the pork chops may become hard. The curing time should not exceed 8- 12 hours.
4. Heat the butter in a large pan. Put butter or vegetable oil in a pan and heat it over medium heat until the butter melts or the vegetable oil spreads smoothly all over the bottom of the pan.
5. Add chopped garlic. Add garlic and stir-fry for one minute. Stir-fry garlic until it turns brown. Garlic needs to be turned constantly when frying. Because garlic burns easily, it will turn black in a few seconds. If the garlic is burnt by accident, put the pot down from the top of the fire, cool it, clean the garlic and oil and fry it again.
6. Add pork chops and heat each side for about 5-8 minutes. Check whether the pork chop is ripe and edible. Check the thickest center of pork chops with a meat thermometer, and the temperature must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before eating.
If you don't have a meat thermometer, you can cut the last place of the pork chop. If the meat is white, it can be eaten.
If the sauce you use has colored seasoning, your pork chops will also be colored, so the pork chops will not look white when they are ripe. If the pork chop doesn't look pink or rubber-like, it's also edible.
7. Eat while it is hot. Pork chops can be enjoyed after cooling for about three minutes.
Method 3: Braised pork chop
1, add oil to a large pan and heat it. Put olive oil or vegetable oil in a pan and heat it over medium heat until the vegetable oil spreads smoothly all over the bottom of the pan.
2. Pork chops are seasoned on both sides. Sprinkle equal amounts of salt, black pepper and Italian seasoning powder on both sides of pork chop. Pat the pork chop to absorb the seasoning.
3. Put the pigs in a hot pan and fry for 2 minutes on each side, or fry until brown on both sides. The method of frying and stewing pork chops can prevent pork chops from losing too much water. When frying pork chops, the fast-maturing surface will lock most of the water in the pork chops, and at the same time, the pork will absorb additional water during stewing.
4. Add chicken soup. Add chicken soup to the pan and keep it slightly boiling. Boil the chicken soup on high heat for 30-60 seconds before simmering. By this method, chicken soup will have a lot of time to reach the appropriate temperature.
5. stew. Cover the pan, turn to medium heat and stew for 20-25 minutes. Check whether the pork chop is ripe and edible. Check the thickest center of pork chops with a meat thermometer, and the temperature must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before eating.
If you don't have a meat thermometer, you can cut the last place of the pork chop. If the meat is white, it can be eaten.
If the sauce you use has colored seasoning, your pork chops will also be colored, so the pork chops will not look white when they are ripe. If the pork chop doesn't look pink or so elastic inside, it is also edible.
6. Eat while it is hot. Pork chops can be enjoyed after cooling for about three minutes.
source material
Fried pork chop
Four people
Four pork chops with bones
1 tablespoon (15ml) butter or olive oil.
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.25 ml) garlic powder or onion powder.
1/4 teaspoon (1.25 ml) black pepper powder
1 teaspoon (5 ml) dried spices (parsley, coriander, thyme, rosemary or oregano)
Pan-fried pickled pork chop
Four people
Four pork chops with bones
4 tablespoons (60 ml) apple vinegar
2 tablespoons (30 ml) olive oil
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper powder
1 cloves of garlic, chopped
2 tablespoons (30 ml) butter or vegetable oil.
Braised pork chop
Four people
Four people
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper powder
2 tablespoons (30 ml) Italian seasoning powder.
1 spoon (15 ml) vegetable oil or olive oil.
1 cup (250 ml) chicken soup
Deep-Fried Spare Ribs
Four people
Four pork chops
6 cups (1.5 L) vegetable oil.
1/2 teaspoon (2.5 ml) garlic powder
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) black pepper powder
1/2 teaspoon (2.5 ml) Chili powder
1 cup (250 ml) cheese
1 cup (250 ml) common flour
1 egg