Pork chops fried salt and pepper


2 servings

Pork chops fried salt and pepper


2thin pork chops cut into pieces
1 tspof cooking wine
1 tbssalt
1 tbssugar
1 tbswhite pepper
1egg white and a pinch of salt whipped into mousse
1 / 4tall-purpose white flour
2 CASEScornstarch
Onepinch of white pepper
Enough cooking oil (peanut, canola) to cover a cast iron pan
1crushed garlic clove
1clove of garlic crushed and finely chopped
1pepper finely chopped bird
1pepper cut into cubes
1tonion cut into cubes
1 tspsalt
1 tspwhite pepper
1 pinchsalt flower


1. In a bowl, mix chops, wine, sugar, salt and pepper. Add the egg white mousse. Marinate about fifteen minutes, room temperature.

2. In other bowl, put the flour, cornstarch, pepper and mix well.

3. Add the pork pieces to the flour bowl and mix well. Remove excess flour from each piece and place on a plate.

4. In a cast iron skillet, put the oil on and light the fire to the maximum and wait until it is very hot. Add the crushed pod and remove immediately without browning.

5. Add the pork pieces without filling the pan. Turn them over when they brown on one side. Drain on a rack placed on a plate. Repeat for the rest of the pieces.

6. In another skillet, add 2 cases of cooking oil and light the heat to medium. Add the garlic and cook for a few seconds. Add pepper, pepper, salt and pepper. Mix everything well.

7. Add the onions and pork pieces. Mix everything well. 8. Put on a plate, sprinkle a little fleur de sel and serve immediately with a bowl of hot rice.

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