Whenever my family dines out for some special occasions, like celebrating anyone’s birthday, we often choose Japanese cuisine simply because my kids are BIG fans of Japanese foods. I, myself, love their crispy pork chops with curry, either served with white rice or salad.
Recently I tried to cook the crispy pork chops in Japanese style at home. It’s quite easy and quick, yet I don’t like deep-frying in my home-cooking. To recycle the giant amount of used oil is a troublesome job for me. So I experimented to use pan-frying with a bit more of oil instead in order to save money and avoid the troublesome job. Here’s a trick to cook with less oil, still resulting in enjoying delicious Japanese pork chops with crunchy outside and juicy inside.
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