Onion Pork Chop

Cut the onion into pieces and divide into two portions. Use a meat tenderizer to pound both sides of the meat, and make cuts around the edges of the meat so that it won't curl up in the middle while frying.

Place a large bowl, put the meat pieces inside, add 1/4 teaspoon of baking soda, 1/2 teaspoon of light soy sauce, 1/4 teaspoon of sugar, 1/3 teaspoon of pepper, 1 teaspoon of brandy, then add 2 teaspoons of water, knead evenly with your hands to let the seasoning fully penetrate the meat.

Place in an airtight container in the refrigerator for about a day;

Heat the cast-iron pan, add oil when the pan is hot, and lay in the pieces of meat;

Press the slices with salted meat and fry for a moment, then flip and press the other side with salted meat, frying until the meat is about seventy to eighty percent cooked.

Pour in half of the onions and pan-fry them together with the meat, occasionally stirring the onion pieces, fry until the meat is cooked and slightly charred to a brown color, then remove everything from the pan;

Put in the other half of the onion and stir a few times;

Stir a few times before pouring the sauce into the bowl, then pour it into the pan, continuously stirring with a spatula, and cook until large bubbles appear;

Pour it over the fried pork chop and dig in!