Pork chops are tenderloin. Pork chops generally use tenderloin. When fried with lean meat in daily life, you will buy tenderloin. Anyone who has bought it will know that tenderloin is completely lean meat and has no bones, so it is very suitable for adding to dishes.

Pork chop is not the pork chop we usually eat. In fact, it is a flat piece of pork, and it has no bones or too much fat, so it can be eaten very conveniently without any "hindrance". Pork chops usually use tenderloin.

Pork tenderloin located near the ribs tastes better, and pork tenderloin near the pork loin can also be selected. There is a kind of pork chop called Plum Blossom Pork Chop, which is fat and thin, and also has a good taste. This kind of pork chop is made of plum red lean meat embedded with linear white grease in the front arm, which is tender and not easy to fry. Precautions:

First, make sure whether it is original or pickled.

second, you should have the kind with a fat ring outside, so it tastes better with fat ridges.

Third, hit it with a loose meat hammer. Remember, hit it from the center to the periphery, and don't use too much force.

fourth, when frying, both sides should be done at the same time, which will lock the moisture in the meat. Generally, just turn it over 3 or 4 times, so that 6 or 7 minutes is just right. When eating, sprinkle a little salt and pepper and add a lemon.