Pork Chop

Pork chop is the cut for a quick pan-fry or the crumbed, fried version served at cai fan stalls. Bone-in chops hold their shape and juice better under high heat, while boneless cooks faster and slices easier for a sandwich. A chop this thin dries out fast, so pull it off the heat the moment the centre turns from pink to pale. Pound it flat first if you’re aiming for the classic thin, crisp cai fan-style chop.