You'll need some pork that's been deboned, trimmed of excess fat. Using the back of the knife or a meat mallet, hammer the pork and tenderize it on both sides. You can use large chops or cut them into medium strips or even bite size pieces if you wish.

Poke holes into the pork using the fork on both sides. This will also help tenderize it and allow the marinade to penetrate into the pork very well.

Season it with some salt and pepper to taste. Keep in mind that there will be additional sodium in the soy sauce marinate too.

To prepare the marinade, crack one egg into the bowl that's large enough to fit the pork and beat it until it is well blended and running.

Add two tablespoons of soy sauce to the egg. Depending on how salty the soy sauce you are using is, you may want to adjust the amount of salt uses on the pork with. Stir all these altogether until the color turns brown.

Add one and a half tablespoons of garlic powder, one and a half tablespoons dehydrated onion or powder, and one teaspoon of brown sugar. Mix everything together well until it's all dissolve. This amount of marinade is enough to about for 4 large pork chops worth of meat. Now it's time to marinate.

Drop the pork into the marinade and make sure every piece is fully submerge and coated all over. Because I had a variety of sizes today, I started with the smaller pieces first and then drop the larger chops in last.

When everything is well coated, cover and let the marinade in the Fridge for at least an hour or up to overnight. The longer it sits, the more flavor it would developed.

Turn your stove on to medium high heat and pour enough oil to cover the bottom of the frying pan, being generous here.

The dredging step is very simple. I use some all-purpose flour. I'd say between a quarter to half a cup, depending on the size of the pork. Drop the pork into the flour and coat it all over. The smaller the pieces, the more surface area it will have, which means the more flour you will need but the crispier it will get. Now it's time to fry.

Shake the excess flour off before laying the pork carefully in the hot oil. You want to see a nice sizzle when you drop the pork in. My oil wasn't hot enough when the first went in so I waited until I saw the sizzle before adding in the second piece.

Tilt the pan from time to time so there's always oil under the pork. Adding more oil if needed. Remember to flip it after several minutes of frying to get the second side nice and golden. The time it takes for it to fully cooked really depends on the size and thickness of the pork. The safest way is to use a meat thermometer but I normally just go by touch. You'll know it's done when you press into the pork and it feels mostly firm.

When the pork is fully cooked and golden brown on the outside, drain the oil on some paper towels and place in warm oven to stay hot while you fry the next batch.

There you have it, the pan fried pork recipe that everyone will love.