1. Divide the pork chops into four parts, beat the eggs, diced potatoes and carrots and steam them, diced onions and fry them in a frying pan. Then add steamed carrots and potatoes, and add appropriate amount of water. After the water is boiled, add the curry cubes and simmer for 5-10 minutes until the curry cubes are completely melted.
2. The pork chops are softened with a knife back hammer, sprinkled with salt and black pepper and marinated for more than half an hour. Then sprinkle with thin flour, wrap with eggs, and then evenly and thickly wrap with breadcrumbs.
3. After the frying pan is heated, fry the pork chops over a medium-to-small fire until golden on both sides.
4. Cut the fried pork chops immediately
5. Put the rice in the bowl, pour the curry sauce on it, and put the cut pork chops in it.
