Last week, I was impressed by mom's home cooked pork with sesame oil. Not because of the specialty, but was on the pork itself. The thickness of the pork is sliced to about 3 to 4mm. It was then marinade, and shallow fried. To my surprise, the lean meat was so tender and soft without any special process.
Mom told me she used "muscle meat" - that's what my dad told the butcher when he bought the meat. I had no idea what is was until I watched a Taiwan cooking show. Chef Qiu Xiang introduced pork chop with cheese gravy. She shared a useful tips on making pork chop, that is using pork tenderloin (小里机肉). I learned that tenderloin is the most tender part in an animal, which is the muscle along the central spine portion.
Without hesitation, I tried to cook pork chop with tenderloin. Instead of deep-frying, I modified the steps to pan-fry and followed by oven baking. It was then served with homemade sweet and sour sauce.
I don't have the proper measurement, so I can't share the recipe here. Feel free to post your question, I'll try my best to answer it.