1. The ingredients are ready, the potatoes are cut into small pieces, the broccoli is picked, and the onions are cut into small pieces.
2. The pork chops are evenly pierced with a fork to make the chicken chops more delicious.
3. Pour in cooking wine, oil, salt, and pepper noodles and marinate for 30 minutes.
4. Beat the eggs.
5. Soak the pork chops in the egg mixture, remove them and coat them with breadcrumbs evenly.
6. Pour oil into the pan, put the pig into the pan and fry it over low heat.
7. Fry until golden and ripe on both sides and serve on a plate for later use.
8. Add 500 ml of water to the pot, add potatoes, broccoli, and onions to a boil.
9. Then add the curry cubes and simmer for 30 minutes on medium-low heat. Add a little salt and heat until the juice is thick. Turn off the heat and set aside.
10. Cut the pork chop into pieces, then pour the curry sauce on the pork chop, you're done! !
Tips:When frying pork chops, be patient. Don't be tempted to start the fire quickly. This will scorch the surface but not the inside. When the pork chop is fried to 8-9 maturity, it is the most tender, you can use chopsticks to poke it, and you can easily poke it in and it will be out of the pan.
