Crispy Fried Breaded Pork Chops
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Marinating
1 hr
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Total Time
17 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course
Crispy Fried Breaded Pork Chops
Description
This recipe marinates thin pork chops in a mixture of fish sauce, lemon juice, and black pepper, infusing them with savory and tangy notes. After marinating, the chops are dredged in flour, dipped in beaten eggs, and coated thoroughly with Japanese-style panko breadcrumbs. The panko contributes to an especially crisp and airy crust upon frying.
Cooking the chops in hot oil to a golden brown on each side yields a crunchy crust contrasting with tender, juicy meat inside. Using oil that reaches halfway up the chops allows even cooking and browning. Ensuring the pan isn't overcrowded helps maintain oil temperature and prevents sogginess.
These pork chops are versatile and can be served alongside salads, mashed potatoes, or steamed vegetables. Their texture and flavor stand well as a main protein for a casual meal.
Ingredients
- 4 pork chops - about ½ inch thick
- 2 egg
- ½ cup flour
- 1 cup panko breadcrumbs
- 2 tablespoons fish sauce or ½ tablespoon salt
- 1 tablespoon lemon juice or calamansi juice
- 1 teaspoon black 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.
Notes
- Use Japanese panko breadcrumbs to achieve a light, crisp breading texture.
- Choose pork chops about half an inch thick for quick, even cooking.
- Make sure the oil is hot before frying to prevent greasy breading absorption.
- Cook pork chops in batches to avoid crowding the pan, which can lower oil temperature and cause soggy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 184mg | 61% |
| Sodium | 962mg | 40% |
| Potassium | 572mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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