Since 504 Laoda keeps asking me for my mom’s recipe for pork chop, I had to send one to her. And I thought I might as well try it out my self.

Turned out pretty good. I liked it 🙂

1. Tenderize the meat. If you have a meat tenderizer (the little cube headed hammer), you can use that. Otherwise, use the back side of your butcher knife to hit the pork several times then use the flat side of the blade to hit the meat several times. Also, slice open the fat part.

2. Marinate the pork with: wine, starch, soy souce and a little water. You can add a little egg white too if you have it. The egg white and the starch will keep the meat moist and tender.

3. Lightly fry the meat (one slice at a time) until the surface hardens a little. Don’t make the oil too hot when you fry the meat.

4. After frying all the chops, put them back to the pan. Add water and soy sauce. Turn fire on low. Cook until the meat is done in the center.

5. Add green onions and sugar. Wait till the juice thickens some, then find a pretty plate and dish the pork chop out.

6. Add some garnish if you wish.