Black Pepper Pork Chop Rice

Debone the pork chop, and cut the ring of white fascia along the edge to prevent the pork chop from curling and becoming uneven when cooked.

Pound the pork chop thoroughly and finely to make the meat more tender and increase its size by 1.5 times.

Sprinkle with black pepper and salt. Let sit for ten minutes.

Sprinkle flour. Coat with a thin layer. Using a sieve to sprinkle the flour makes it finer and less likely to clump (the pork chop will have flour particles sticking to it, making the surface uneven).

Coat with a layer of beaten egg. After evenly coating with the egg, remove the excess egg. Here is one egg, which is just right for three pieces of pork chop.

Coat with breadcrumbs. Press with your fingers to make the breadcrumbs stick firmly to the pork chop.

Turn to medium heat, with twice the amount of oil compared to regular stir-frying. After laying down the pork chop, the height of the oil should be about one-third of the pork chop. Using this semi-frying method, maintain medium heat and fry the pork chop on both sides until golden brown, about 3-4 minutes per side. If unsure, poke the thick part of the meat with chopsticks; it is done when no blood seeps out.

Use a small saucepan to boil the black pepper sauce with water. You can buy any brand you like; I find the black pepper sauce from Guangdong suits me better. This time I bought one from Singapore, which is quite spicy, so I had to dilute it with a lot of water to adjust it to the level of spiciness I like.

Boil and add cornstarch slurry to thicken.

Serve good rice (actually plain white rice is fine. I just wanted to use up the leftover corn from the morning, so I fried the rice) topped with pork chops and any blanched vegetables, then drizzle with black pepper sauce.

The end, scattering onions.