Fried Breaded Pork Chops

Learn how to fry breaded pork chops that are perfectly crispy outside while keeping the meat inside so flavorful, juicy, and tender.  This breaded pork chop recipe uses Panko for a lighter and crunchier coating that stays crisp longer than when using regular breadcrumbs.

INGREDIENTS

US Customary - Metric

• 4 pork chops - - about 1/2 inch thick
• 2 eggs
• 1/2 cup flour
• 1 cup Panko breadcrumbs
• 2 tablespoons fish sauce - or 1/2 tablespoon salt
• 1 tablespoon lemon juice - or calamansi juice
• 1 teaspoon pepper
• vegetable oil - - for frying

INSTRUCTIONS

• Marinate pork chops in fish sauce, lemon juice, and pepper for at least 1 hour.
• Place flour in a shallow bowl or plate. Whisk eggs in another shallow bowl. Put the breadcrumbs on a third plate.
• Dredge a pork chop first in flour, covering both sides completely then shake off excess. Dip it next in egg mixture and lastly, coat it completely with breadcrumbs. Press one side of the chop to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Do same to the rest of the pork chops.
• Heat skillet or frying pan over medium heat and add enough oil to reach half of the sides of the pork chops. When the oil is hot enough, cook pork chops for about 6-8 minutes each, turning it once in between or until each side is golden brown and crispy.
• Transfer to a plate lined with paper towels to remove excess oil. Serve with your favorite side dish.

HOW TO FRY BREADED PORK CHOPS

1. Marinate pork chops for one hour or in the fridge overnight.
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4. Place flour, beaten eggs, and breadcrumbs in separate shallow bowls or plates. Dredge a pork chop first in flour, covering both sides completely then shake off excess.
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6. Dip it next in eggs completely coating all sides.
7. Then dredge it with breadcrumbs. Press one side of the meat to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Do same to the rest of the pork chops.
8. Fry breaded pork chops in a pan over medium heat with enough oil to reach half of the sides. Fry each side for 3-4 minutes or until brown and crispy.
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TIPS FOR PERFECT BREADED PORK CHOPS

Here are some tips to achieve the best breaded fried pork chops you will ever make:

• Use a thin cut. Thinner slices cook faster so it is done the same time the breading reaches a golden brown color. If you got thick pork chops, cut them horizontally to make 2 pieces. I find that half-inch thickness works well.
• Pounding. You can also pound the meat to make it thinner and tender like how Snitzels are made.
• Use Panko breadcrumbs. Its light, airy, and delicate texture helps it crisp as it cooks and absorbs lesser oil making it stay crunchy longer.
• Marinate ahead of time. For the flavors to seep into the meat, marinate them for at least an hour. Overnight in the fridge would be better.
• Make sure that the oil is hot before adding the pork chops to prevent oily or soggy bread coating.
• Do not overcrowd the skillet. It affects the oil temperature which causes it to dip too low and will make it difficult to get a good crispy fry.
• Lastly, trim off the skin or rind. This will prevent your pork chops from “curling” as the skin shrinks when cooked. But leave some of the fat there for moist and flavor.

This fried breaded pork chop recipe is actually very similar to how you make the Japanese Tonkatsu because of the use of Panko. The latter usually uses boneless pork cutlet and is served with Tonkatsu sauce.