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Pan-Fried Boneless Pork Chop with Hardboiled Eggs and Tobiko

Nowadays I run out of idea what to cook for hubby's dinner. Yesterday I tried to make something simple and different yet delicious!!! If you are like me who have to cook dinner daily for the family you'll understand what I mean..Anyway,I like this dish especially the presentation!! What do you think?


2 pieces boneless pork loin,
1 tbsp sugar
1 tbsp sea-salt
1 tbsp ground pepper powder
1 tbsp garlic powder

2 tbsp oil or more

3 hardboiled eggs,peeled and cut 1/2 each
100 gm spinach,cleaned
flying fish roe(tobiko)


1:Use tenderizer to pound the meat until soft and tender,then season with salt ,sugar and ground pepper powder for an hour or more.Meantime boil the eggs, peeled and cut,set aside.
2:Heat aluminium skillet or pan with 2 tbsp oil at medium heat,place pork chop on the skillet after 5 minutes and pan-fry both side until charred or golden brown ..about 15-20 minutes.
3:Microwave washed or cleaned spinach at high for 2 minutes .Place pan-fry pork chop over cooked spinach.Then place cut hard boiled eggs on the side.Top eggs with tobiko(flying fish roe ) and mayonnaise.Serve warm as dinner.



Reese Darragh said...
May 1, 2011 at 10:11 PM

That looks good! How come I never thought of that?

Smoky Wok (formerly Tastes of Home) said...
May 4, 2011 at 2:13 AM

I love this dish..good job! I know, it's hard to always think of varieties :) The boiled eggs look perfect too!

Beachlover's Kitchen said...
May 6, 2011 at 12:01 AM

Thank you ☺ Hope you like it ☺

Thank you for your kind words ☺

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.