Unbreaded Cutlet With Rice

Prepare the ingredients. Prepare the ingredients; this is what you will use to make today's dish 🥩✨

Cook the rice. Rinse the rice, cook it in a ratio of about 1 part rice to 2 parts water, bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender. Do not lift the lid unnecessarily while cooking

Dice the carrot. Peel the carrot and cut it into small dice

Saute the carrot and peas. Saute the carrot together with the peas in a pan with a little oil over medium heat for about 3 minutes, until slightly softened

Prepare the pork chop. Make cuts in the membrane on the pork chop about every 2 cm so the meat does not curl, then lightly pound it, season with salt and pepper, and coat in flour

Brown the pork chop. Brown the pork chop in a pan on both sides over medium heat for about 3 minutes per side until golden brown, then set aside

Simmer the stock. Add the bouillon dissolved in water to the same pan (or use stock if you have it) and cook over medium heat until the liquid reduces by about half

Whisk in the butter. Finally, turn off the stove and stir in the butter to create a smooth sauce

Serve. Serve 🍽️✨