🐷𝙃𝙆 𝙨𝙩𝙮𝙡𝙚 𝙘𝙧𝙚𝙖𝙢𝙮 𝙘𝙤𝙧𝙣 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙧𝙞𝙘𝙚

小朋友最鍾意食白汁粟米飯🙂‍↕️我細個都係～今次冇用到自家製忌廉粟米，直接用罐頭粟米蓉，因為實在太趕時間😂😂😂不過都超級好食🥹炸豬扒我都係最鍾意用油炸，雖然麻煩啲但係勁香脆同好食好多✨今次用咗日本豬扒🇯🇵唔好唔記得咗煲飯🙂‍↕️

➡️罐頭粟米蓉本身已經有啲甜味所以我冇再落糖

材料: (2人用)
豬扒 4塊
麵粉 100g
麵包糠 100g
雞蛋 1隻
粟米粒 100g
牛油 15g
麵粉 15g
粟米蓉 1罐
牛奶 100ml
鹽 1/2茶匙
油 適量

做法:
1) 豬扒用叉或者鬆肉器拮鬆！之後兩邊加入少少鹽，撲上麵粉，然後撲上蛋液，然後再撲上麵包糠！
2)油用中火預熱！然後加入豬扒炸3至5分鐘至金黃色，拿起備用！
3) 熱鑊下牛油，煮溶後加入粟米粒炒香，再加入麵粉攪拌均勻至無粉粒，全程要用細火！
4) 之後加入粟米溶，維持攪拌，再倒入牛奶！煮至汁濃便成忌廉粟米汁！加入鹽調味，再放上豬扒，再配白飯食即成！

Ingredients (for 2 servings):

• 4 Pork chops
• 100g Flour
• 100g Breadcrumbs
• 1 Egg
• 100g Corn kernels
• 15g Butter
• 15g Flour (for sauce)
• 1 can Creamed corn
• 100ml Milk
• 1/2 teaspoon Salt
• Oil (as needed)

Instructions:

1. Use a fork or a meat tenderizer to flatten the pork chops! Then add a little salt on both sides, coat with flour, dip in egg wash, and coat with breadcrumbs!
2. Heat oil over medium heat! Add the pork chops and fry for 3 to 5 minutes until golden brown, then set aside!
3. In a hot pan, melt the butter, then add the corn kernels and sauté until fragrant. Add 15g of flour and mix until there are no flour clumps, using low heat throughout!
4. Then add the creamed corn, continue to stir, and pour in the milk! Cook until the sauce thickens to become creamy corn sauce! Add salt to taste, place over the pork chops, and serve with white rice!