Pan-Fried Pork Chops (香煎豬排)

Ingredients

• 2 pork loin slices (250g), about 0.5 to 1 centimeter thick
• 3 cloves of garlic (18g)
• 40g of soy sauce
• 1 egg
• Some potato starch (enough for coating)

Instructions

1. Prepare a sealable bag and place the pork chops, minced garlic, and soy sauce into it. Place it in the refrigerator to marinate overnight for the flavors to fully develop. If you prefer thicker pork chops, you can skip tenderizing them, but you’ll need to marinate them longer.

2. The next evening, take the marinated pork chops out of the bag. At this point, they should be well-flavored.

3. Beat the egg and prepare the potato starch. Dip each pork chop into the beaten egg, ensuring both sides are coated. Then, coat them evenly with potato starch. You don’t need to use too much starch; just make sure it’s evenly coated. Remember, you’re eating the meat, not the starch.

4. Wait for about three minutes, and you’ll notice the starch on the pork chops becomes moist again.

5. Heat a pan with a little oil. If you’re using a stainless steel pan, make sure it’s fully heated to prevent sticking.

6. Pan-fry the pork chops over medium-low heat until both sides turn golden brown. You’ll know they’re cooked when a chopstick can easily pierce through them. This usually takes about 7-8 minutes, but the cooking time may vary depending on the thickness of the meat. Avoid overcooking to prevent the meat from becoming dry and tough.

7. After cooking, slice the pork chops and serve.