Onion Pork Chop Rice

Debone the pork chop and cut around the edge to remove the white connective tissue.

Pound the pork until it's tender and thin. Sprinkle a layer of sea salt.

From right to left, first coat with flour, then dip in a layer of egg wash (1 egg), and finally coat with breadcrumbs. Try to coat with as much breadcrumbs as possible so that when the pork chop is cooked with the onion sauce, it can quickly absorb all the sauce.

Fry over medium heat until both sides are golden brown, about 6-7 minutes. Place on paper towels to drain the oil and set aside.

Broth, mirin, soy sauce, and cooking wine in a ratio of 4:1:1:1, add a teaspoon of sugar, and mix well.

Finely chop the onions, pour in the sauce, and bring to a boil over high heat.

Cut the pork chop into small pieces and put them in onion juice, then bring to a boil over medium heat.

Beat an egg until the yolk and white are still slightly distinguishable, then slowly pour it into a frying pan and continue cooking over medium heat. Friends who like eggs can use two eggs; the onion egg mixture goes really well with rice 😊.

Until the sauce is completely absorbed by the pork chop and the egg mixture. Turn off the heat, and spread all the ingredients in the pot over the rice.

Let's start eating.