小菜
由 CookWhatHK0 次收藏
洋蔥豬扒將醃過的肉眼豬扒半煎炸至金黃，再以洋蔥絲、茄汁及喼汁炒至汁濃。
豬扒洗淨抹乾，用刀背略拍鬆，加入醃料拌勻，醃約 15 分鐘備用。
Rinse the pork chops, pat dry, and lightly tenderise with the back of a knife. Add the marinade, mix well and marinate for about 15 minutes. Set aside.
燒熱約 3 至 4 湯匙油，以半煎炸方式將豬扒煎至兩面金黃，盛起待用。
Heat about 3-4 tbsp oil and shallow-fry the pork chops until golden on both sides. Remove and set aside.
再燒熱 2 湯匙油，爆香洋蔥絲，炒至軟身微黃，注入調味料及豬扒，兜炒片刻至材料熟透、汁料收乾至濃，盛起上碟，趁熱供食。
Heat another 2 tbsp oil, stir-fry the shredded onion until soft and lightly golden, pour in the seasoning and the pork chops, toss briefly until cooked through and the sauce reduces and thickens. Plate up and serve hot.
