Black Pepper Pork Chop Rice

Taste: Slightly spicy; Cooking method: Pan-fried; Time required: Half an hour; Difficulty: Ordinary.

Steps for Cooking Black Pepper Pork Chop Rice

Remove the bones from the pork chops and cut off the white fascia around the edges to prevent the pork chops from curling up and becoming uneven when cooked.

Tenderize the pork chops with a meat mallet to make the meat more tender and increase the surface area by 1.5 times.

Sprinkle black pepper salt on the pork chops and let them sit for ten minutes.

Dust the pork chops with flour to create a thin layer. Using a sieve to dust the flour can make it finer and prevent clumping (the flour particles on the pork chops will make the surface uneven).

Dip the pork chops in beaten egg to coat them evenly, then remove any excess egg. One egg is enough for three pork chops.

Coat the pork chops with bread crumbs and press them firmly with your fingers to make the bread crumbs stick to the pork chops.

Heat the oil over medium heat. The amount of oil should be twice as much as that used for stir-frying. After placing the pork chops in the pan, the oil should be about one-third the height of the pork chops. Use this semi-frying method and keep the heat at medium. Fry the pork chops on both sides until golden brown, about 3-4 minutes per side. If you are not sure, poke the thickest part of the meat with chopsticks. If there is no blood, it is cooked.

Cook the black pepper sauce in a small saucepan with water. You can buy your favorite brand. I think black pepper sauce produced in Guangdong is more suitable for me. The one I bought this time was from Singapore and was quite spicy. I had to dilute it with a lot of water to get the right level of spiciness.

Bring to a boil and thicken with cornstarch water.

Serve the rice (white rice is fine) with the pork chops and blanched vegetables, and drizzle with black pepper sauce.

Garnish with chopped scallions.