1. Prepare materials
2. Use a meat hammer to loosen the pork chops
3. Add appropriate amount of salt and white pepper to marinate for 30 minutes to taste
4. Take the bacon and wrap the marinated pork chops from the side, and fix them with toothpicks
5. Heat a non-stick pan and pour a little olive oil
6. Arrange the pigs into the pan for frying
7. Cut the lemon, squeeze a few drops of lemon juice on the pork chops, fry until the color changes and turn it over
8. When the pork chops are almost cooked, put the blanched seasonal vegetables into the pan and fry until fragrant, drizzle with barbecue sauce, and coat the meat and vegetables evenly
9. Screw in an appropriate amount of crushed black pepper and turn off the heat
Tips:1. The time for frying pork chops depends on the thickness of the meat slices. In fact, you can turn it over as long as it changes color, and then fry it slightly after turning white on both sides.
It can be served immediately, so that the meat will not be old and tender and juicy! Pouring barbecue sauce can also prevent pork chops from drying out.
2. The black pepper I use is freshly ground, and the thickness of the pepper particles can be adjusted, which is very convenient.
3. The function of lemon juice is to leave the meat texture and increase the fruity aroma
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