小菜
由 CookWhatHK0 次收藏
Hall式豬扒將沾粉豬扒煎香，再以煙肉同蘑菇忌廉湯汁連洋蔥慢焗入味，配薯蓉同上。
將焗爐預熱至 350°F。
Preheat your oven to 350°F.
將嫩肉粉、洋蔥粉、蒜頭粉、鹽同黑椒撒喺豬扒兩面。
Season both sides of the pork steaks generously with meat tenderizer, onion powder, garlic powder, salt, and pepper.
將豬扒均勻沾上麵粉。
Lightly dredge the seasoned steaks through the flour, ensuring they are evenly coated.
喺一個可以同時用於爐頭同焗爐嘅大鑊中燒熱橄欖油，放入豬扒兩面煎至金黃（每面約 4 分鐘，中至大火）。
In a large, oven-safe pan, heat the olive oil over medium-high heat on the stovetop. Add the floured steaks and brown them on both sides for about 4 minutes per side.
喺碗中將所有忌廉湯、喼汁同雞湯混合，淋喺豬扒面。
In a separate bowl, whisk together the cream of bacon soup, cream of mushroom and garlic soup, Worcestershire sauce, and chicken broth until well combined. Pour this mixture over the browned steaks in the pan.
將洋蔥切粒鋪喺面，蓋上鑊蓋，放入焗爐以 350°F 焗 90–120 分鐘。
Dice the onion and scatter it over the steaks. Cover the pan with a lid and bake in the preheated oven at 350°F for 90 to 120 minutes.
面層鋪上法式炸洋蔥，配薯蓉上碟。
Before serving, sprinkle with French fried onions. This dish is excellent served with mashed potatoes.
