1, the steak should be defrosted thoroughly before frying;

2, put it into the marinade to soak for about 1 minute before frying;

3, heat a pan on medium heat then add the anhydrous cream;

4, fry one side until it is golden brown, and then reverse and fry the other side until it is golden brown and well-done.

Note: Pork chops must be fried until fully cooked.

Practice:

1, go to the market to buy pork, the portion of any size, abundance and frugality, make it clear that it is to be pan-fried pork chops, cut thick slices, and ask the butcher's store guy to shoot the meat fiber apart. If people are not willing to take home to their own shot (with the back of the knife back and forth chopping can be).

2, add appropriate amount of barbecue sauce, a little soy sauce, a little sesame oil, a little cornstarch, mix well, marinate for more than half an hour. You can also add some salsa, if there is no salsa, you can add some black pepper or something, welcome to try a variety of flavors.

3, with a pan, frying pan, aluminum pot, iron pot, stainless steel pot and so on one of them, set aside on the stove, put the oil, ignition will be hot oil, will be a piece of pork steak flattened aside the pan head frying can be.