Sunday, 26 October 2014

Pan fried Pork Chop

While doing marketing, I suddenly realized that it had been a while we last had Pork Chop.  Quickly added this item onto my cart and cook this for our dinner.

I always prefer my pork chop tenderised and without bone.  Guess I am a lazy person who like less mess and easy eating.

Thus besides the pounding to tenderise the meat, the recipe is really easy.  I called it Pan Fried Pork Chop with mushroom sauce

Ha.... my daughter was helping to set out the dinner and she pour the mushroom sauce over the potatoes instead of on the meat.

What you need:
Serve 4

8 - 10 pcs of thin pork loin
Minced garlic (I used 3 tbsp as we love it to be more garlicky)
Black pepper
2 tbsp butter


Pound the pork chop to tenderise.

Rub seasoning over the meat.  Let it sit for 1/2 hour.

Heat wok with enough oil and then add in 2 tbsp butter.

Place meat and fry until golden.  Do not overcrowd the pan.

Flip over and cook the same manner.

Remove and serve with potatoes.

Mushroom Sauce

2 tbsp butter
2 tbsp plain flour
1/2 tsp salt
dash of pepper
1/2 cup milk


Heat wok and add in 1 tbsp butter

Fry mushroom until soft.

Add in the white sauce and bring to a boil.