好多人話好難整, 非也! 這個菜一點都唔難, 50分鐘保證你有得吃
但我將豬扒切成小塊先去炸, 咁樣食時可以成塊放入口
脆皮加埋豬肉既肉汁完全保留, 精華係口裡面散發, 無論口感同味道, 都係E支班(一級棒)呀
不過都幾熱氣, 食完記得食橙呀, 或者飲杯銀菊露呀降降火好d (銀菊露食譜聽日出) 
正所謂: 吉列豬扒一口過, 香脆美味無甩拖
圖2: 好多人話未見過我個樣, 好啦, 今次唔打格仔啦
其實無咩特別啦, 都係肥仔一名囉, 係我準備緊豬扒時比太太偷影, 佢話我個樣好認真喎, 更係啦, 我煮飯好用心, 無心煮飯, 一定唔好吃呀
好啦, 講番點煮先, 其實真係唔難 (醃肉20分鐘, 炸25分鐘)
1- 無骨豬扒 6塊 (6 bonless pork chop)
2- 大蛋2-3隻, 發勻 (2 large eggs, blended)
3- 日式麵包糠適量 (japanese bread crumbs)
4- 生粉適量 (corn starch)
5- 生菜1/3個(非必要), 洗淨 (1/3 Iceberg, cleaned)
1- 茄汁4湯匙 (Ketchup 4 tbsp)
2- o急汁3湯匙 (L&P Worcestershire Sauce 3 tbsp)
1- 豬扒洗淨, 抹乾, 井字型平均用刀背拍打1次, 切成適合既大少(可以一塊入口), 用少許鹽醃10分鐘
2- 麵包糠, 蛋漿, 生粉分開裝好, 先將豬扒平均沾好生粉, 浸入蛋漿, 最後先放入麵包糠堆, 完全用麵包糠包好豬扒(圖3), 放在碟上備用 (圖4), 最後放入冰格雪10分鐘
圖3 圖4
3- 用煲, 快火燒熱油, 放入豬扒炸至兩面微黃, 盛起隔油5分鐘
!!記得, 炸一陣便要將煲離火炸一陣, 這樣可以使豬扒不易膿, 當油不夠熱, 就放回加熱, 這樣保證內熟外不膿!!
4- 油再加熱, 再炸豬扒一次, 炸至金黃(圖5), 隔油2分鐘, 排上生菜上, 伴醬汁食即成
!!記得用上述方法防止炸膿!!
圖5
1-Pork chops clean and dry it well. Beat it evenly on each surface once. Cut into a big piece (big enough that you can eat the whole piece)
2-Bread crumbs, blened egg, corn starch put into 3 different containers (pic 3). Put the pork chop in corn starch, then egg, then bread crumbs, make sure all ingredient cover evenlty the pork chop (pic 4). Put it aside and put it into freezer for 10 min.
3- Heat the oil in high heat. Fry the pork chop until light brown. Drain the oil and let it rests for 5 min.
4 - Reheat the oil in high heat. Re-fry the pork chop until brown. Drain the oil and put it on top of the iceberg.
!!note!! to avoid over burn, leave the source of heat after deep frying for couple minute. Let the remaining heat cook the pork chop. Put it back the source of heat when the oil is cool down too much 
1- 生粉能保護肉汁不流失, 但不用太多, 否則成口粉就不好吃了
2- 三種粉必須分開沾上, 不要混合使用
3- 炸兩次是重要的, 第一次是封鎖肉汁, 第二次是逼油出來
4- 排碟前可以用廚房紙壓一壓豬扒, 吃時就不會油膩
5- 木筷子可以探油溫, 將木筷子插入熱油, 如果有好多小泡泡係筷子上滾動就是夠熱, 滾了
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