Soft and crispy pork chops are popular ingredients everywhere, whether it is black pepper pork chops, garlic fried pork chops, fried pork rib pork chops, or Japanese-style pork cutlets, curry pork chops, ginger roasted pork chops, and even Western-style pork chops with red wine sauce and maple syrup.

If you like pan-frying, baking, and frying, you can eat the sweet and delicious pork chops, but to make the taste better, don't forget the tips to make the meat soft and tender!

Plum blossom meat, large rib muscle, middle rib and minoris are the most commonly used parts of pork chops, and because the large rib muscle can be easily cut into oval flakes required for pork chops, it is most commonly used.

However, the muscle fibers of the large lito muscle are relatively compact and have a large area of fascia, so it is recommended to loosen the meat before cooking the pork chops to make them easier to chew.

3 steps to make pork chops more tender

1. Place the white fascia of the greater lily muscle upwards, so that when the knife is lowered, you can start to cut the hard fascia to form a complete cutaway shape.

2. Evenly cut the white fascia of the large lili muscle to avoid the shape of the steak from curling after shrinking when exposed to heat.

3. Beat the back of the knife on the front and back of the steak in a "tic-tac-toe direction" to destroy the muscle fibers and make the taste more tender.

Tips: In order to make it easy for readers to do it at home, step 3 uses a general knife to demonstrate; If you already have a professional meat hammer at home, step 0 only needs to adopt the method of "evenly beating the front and back".