Wineshark Home Cooking - Pan-fried Pork Chop 嫩煎豬排

Ingredients (for 2):

• Pork chop - 4 pieces
• White wine - 1 tbsp
• Tomato sauce - 2 tbsp
• Worchestershire sauce - 1 tbsp
• Butter - 1 tbsp
• Baby spinach - 1 bowl
• Salt - dashes
• Black pepper finely - dashes
• Oil - 1 tbsp

Procedures:

1. Cut on the edge of the pork chop between the meat and the fat to break the tendon.

2. Season the pork chop with salt and black pepper finely.

3. Mix tomato sauce with Worchestershire sauce and butter. 

4. Heat the pan with oil, then pan-fry the pork chop at medium heat for 2 minutes.

5. Flip the pork chop over and continue to pan-fry for another 1 minute. Then turn to low heat and continue to pan-fry for another 3 minutes. Then remove.

6. Pour in white wine and the sauce mixture to the pan, and stir under low heat until the sauce mixes and boils.

7. Put the pork chop back into the pan and coat with the sauce. 

8. Put the pork chop on the serving plate. Pour in the sauce on top.

9. Add the baby spinach on the side to serve.