Pork chops fried salt and pepper
Servings: 2 servings
- 2 thin pork chops cut into pieces
- 1 tsp of cooking wine
- 1 tbs salt
- 1 tbs sugar
- 1 tbs white pepper
- 1 egg white and a pinch of salt whipped into mousse
- 1 / 4t all-purpose white flour
- 2 CASES cornstarch
- One pinch of white pepper
- Enough cooking oil (peanut, canola) to cover a cast iron pan
- 1 crushed garlic clove
- 1 clove of garlic crushed and finely chopped
- 1 pepper finely chopped bird
- 1 pepper cut into cubes
- 1t onion cut into cubes
- 1 tsp salt
- 1 tsp white pepper
- 1 pinch salt 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.