Red wine pork chop with plum blossom
By PattieWaters
I can't choose good steaks or fish steaks when I go to the supermarket at night. Only the pork chops are acceptable. It's not bad to change the taste occasionally, but the price and taste are a hundred thousand miles away from steak. Today, the sauce with pork chops is very casual. The combination of red wine and spicy chicken sauce (actually Thai sweet chili sauce) is very delicious. It has strong garlic flavor and some sweet and sour flavors. Friends who like it can try it.
Recipe Recommendations
- wine appropriate amount
- rosemary appropriate amount
- thyme appropriate amount
- garlic appropriate amount
Steps for Red wine pork chop with plum blossom
1
Beat the pork chops with a meat hammer and relax. Spread the Montreal steak dressing and thyme evenly on the pork chops and marinate for more than half an hour.
2
Put a small amount of oil in the pan and cook until it is 80% hot.
3
Put the pork chops on low heat and fry them for seven or eight minutes. Turn off the heat and place them on the plate. (Seven or eight minutes will be about fifty-sixth cooked, and there will be blood soaked out. Increase or decrease the frying time according to your preference.)
4
Add minced garlic and stir fry until fragrant.
5
Add spicy chicken dressing and rosemary and stir fry well.
6
Add a little wine and stir fry well.