Fried ribbon pork chops

1

A piece of pork with bones, about 350 grams and 2.5 centimetres thick. Cleaning is placed in disks, and kitchen paper is used to drain surface water。

2

A small amount of salt was spilled, black pepper was polished, olive oil was cast and pork chops were massaged with four fingers to the abdomen until the olive oil was largely absorbed by the pork chops。

3

Covered pork chops and put them in freezers for more than 12 hours。

4

The cast iron-stamped pan warms for more than six minutes with a small fire, and it feels the temperature with its hands eight centimetres above the pot, and it feels clearly hot。

5

Without fuel, the pigs are discharged directly into the pot, the fire is increased to near the fire, and the timing begins。

6

In 2 minutes, the pig is lined with a clockwise or counterclockwise at 90 degrees, without turning over。

7

About four minutes later, the whiteness of the near-flank meat (about half) was observed on the side of the pork chops, in contrast to the red flesh on the top, at which point it could be turned over。

8

After turning over, it's almost seven years old until the surface seep pink blood. If you want to be fully cooked, you will continue to fry for one minute, and after the fire has been shut down, you will continue to make a pot for two minutes。

9

Put it in the plate, squeeze it with a proper steak sauce and put a few vanilla decorations. Scrambled pork chops, fragrance and juicy flesh, but not greasy。

10

Not here: the ridge of pork chops

11

This is not the body: pork chops

12

It's not here: it's hot to fry a clear stripe

13

This is not the body: the ridge is soft and juicy

14

This is not the body: the fragrance of the rib, evenly distributed fat, makes the position juicy, enters and smells of lips。

1. Regarding cookware: For a ridged cast iron skillet, heat it without oil and place the pork chop directly into the pan. The high heat of the cast iron will instantly seal in the juices, and the oil rendered from the chop will flow into the ridges. This results in a tender, juicy pork chop that is crispy and aromatic without being greasy. Highly recommended for frying chops! If using a stainless steel pan, please heat it to a temperature where it becomes physically non-stick; for specific methods, please refer to the previous recipe "Pan-Fried Steak." Once the pan is hot, add an appropriate amount of cooking oil (olive oil is best). Since thick chops require longer cooking times, hot oil helps the chop cook faster while sealing in the juices, reducing charring caused by prolonged cooking. If using a non-stick pan, add an appropriate amount of oil, heat it to stir-frying temperature, and then place the pork chop in the pan. 2. Regarding the bone: After the pork chop is 70% cooked, reddish liquid may flow from the bone end. To prevent it from flowing onto the plate after serving, use tongs to stand the pork chop upright and sear the bone end for 10 seconds. This will partially char and cook it, stopping the liquid from flowing.