Pork Chop Rice with Mushroom Sauce

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

Pound the pork chop firmly until it is soft and tender. Sprinkle some black pepper salt.

From right to left, first coat with flour, then dip in a layer of beaten egg (here it is one egg), and finally coat with breadcrumbs.

Press it with your hand to make the breadcrumbs stick more firmly.

Use twice the usual amount of oil when cooking, fry over medium heat until both sides are golden brown, about 6-7 minutes. Place on paper towels to rest for five minutes, now start making the mushroom sauce.

Pre-cut button mushrooms, about 150 grams, add to broth (just enough to barely cover the mushrooms), add three cloves of garlic, and bring to a boil. I have detailed the method for making the broth in another recipe.

Use a handheld food processor to chop the mushrooms and garlic cloves. (Every time I hold this blender, it feels like I'm making baby food 😂)

Add 100 grams of fresh cream.

Add a small amount of mirin.

Season with extra black pepper and salt.

Add chopped parsley, fresh is better. If you don't have it, use cilantro instead.

Cut the pork chop into small pieces, lay them on the rice, and add some blanched vegetables on the side. Pour in the mushroom sauce.

Sprinkle some more chopped parsley, done ✅.