I want to start with a traditional simple recipe enriched with the elements preparation for balanced food energy and better taste and digestion.
The recipe is for pork chops.
You need three medium-sized, thin-chopped slices of pork that you spice with pepper and then salt and sprinkle with lemon juice.
Mix a plate of wheat bread crumbs with half of spoonful of curcuma (and eventually a quarter of spoonful of red or sweet paprika pepper or cayenne) and prepare three lightly whisked eggs.
Spice the slices of meat with either a bit of curcuma or paprika pepper or cayenne and add a tiny bit of cinnamon to the spiced crumbs.
Heat frying-pen and when it is well heated add amply olive oil and reduce the fire. In the meantime dip the chops into the eggs and coat well in the crumbs (use the crumbs abundantly.) Raise the fire and put the chops onto the frying pen; fry them first on medium to strong fire for 2 or 3 minutes on each side, then reduce the heat and let them fry slowly, turning from time to time as needed, for another 4 to 7 minutes. Add more olive oil if necessary.
You can also spice them as they fry with a bit of pepper or powdered gingered, this is optional but recommended for autumn.
Serve with cooked potatoes and carrot or cucumber salad.
If there is any leftover of the eggs fry it quickly* in the leftover fat stirring vigorously with fork - this makes a tasty addition to the main dish.
* less then a minute immediately after you closed fire when taking the meat off the frying pen
As you can see, it is somewhat standard recipe enhanced with the use of spices specific way. You should of course use fresh ground pepper and fresh lemon juice. Also the sequence the spices are added and the steps of preparation matter, like heating the frying pen prior to adding oil, or preparing the meat first in eggs then in crumbs. I will explain the purpose of them later, for now I only say that this last one serves particularly for frying in the olive oil - if you do it this way the coating will not fall off the meat during frying.