Materials? Pork tenderloin 1 sliced eggs 1 cooking wine, salt, black pepper, dried starch and bread crumbs.

How to fry pork chops?

Cut the pork tenderloin to a thickness of about 1.2cm, then beat it with a meat hammer or knife back until fluffy.

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Add appropriate amount of cooking wine, salt and freshly ground black pepper, and marinate for 15 minutes.

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Take out, pat a proper amount of dry starch and dip it in the whole egg liquid.

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Wrapped in bread crumbs.

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Fry in the oil pan at 180 degrees for about 5 minutes until golden.

* Note: If you want to reduce the greasy feeling of pork chops, you can fry them again: heat the pork chops with oil, and then fry them back in the oil pan for more than ten seconds, so there will be less oil left in the pork chops.

Take out the pan, use oil-absorbing paper to absorb the residual oil on the surface, cut it and put it on the plate.

Spread a proper amount of shredded cabbage, put two small tomatoes and stir-fry pork chops!