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Ingredients
- 1 pound lean pork
- 1 tbsp. cornstarch
- 2 fresh red tomatoes
Directions
- 1. Cut the lean pork transversely into pcs 1 1/2 inches thick. Mix (a) and (b) well in a bowl and marinate the pork chops for 15 min.
- 2. Wash tomatoes clean, scald them in boiling water for a while. Take them, skin them, halve them, cut them transversely into thin slices. Lay them around the rim of a plate.
- 3. Add in cornstarch to (1) and mix them well by hand.
- 4. Heat in the pot and pour peanut oil in. Lay the pork chops in when oil and wine are warm. Fry them over mild heat till both sides become brown. The peanut oil must be sufficient for shallow-frying. When the pork chops are sufficiently done, put them in the center of the plate.
- 5. Add in a little peanut oil to the pot. Heat 5 Tbsp. of juice after shallow-frying and pour over the pork chops for serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 2 servings | |
| Calories 308 | |
| Calories from Fat 106 | 34% |
| Total Fat 11.73g | 15% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 87mg | 4% |
| Potassium 1064mg | 30% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.54g | 2% |
| Protein 39.76g | 64% |
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