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.
I remembered when I attempted to cook breaded pork chops for the first time... it was a total failure. Most of the breading burnt because I trying to salvage the inside meat that was still raw.
My excuse was, I was still new to cooking everything on my own being away from home for the first time when I moved to Manila to work. For some time after that disaster, I steered clear from cooking anything with breading.
My Mama's breaded pork chops, however, are fantastic! But that time I was not that interested how she makes them, I just enjoyed eating them! So when I what breaded pork chops, I would come home and that is that.
But being married and becoming a housewife and moving to Germany changes everything! No more running home to my Mama for her cooking.
On my second year, I did a short stint working in a German kitchen of a reputable hotel restaurant as the Koch's helper. He would give me the menial tasks like peeling potatoes, cleaning mushrooms and the like. But from time to time he would teach me some of his 'techniques' in preparing and cooking food. One of them is how to 'panieren' or to coat with breadcrumbs for Schnitzel.
Combining what I learned from this experience and my Mama's recipe, I can now proudly say that I can make breaded pork chops like a pro!
How to fry breaded pork chops
- Marinate pork chops for one hour or in the fridge overnight.
- 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.
- Dip it next in eggs completely coating all sides.
- 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.
- 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.
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.
Other pan-fried recipes you can try:
- Chicken Cordon Bleu
- Parmesan-crusted Chicken deliciously crispy breading with Parmesan Cheese.
- Lechon Kawali - pork belly cubes fried to perfection
- Lumpiang Shanghai is the Filipino spring rolls with ground meat or our Spicy Tuna Spring Rolls
Printable Recipe
Crispy Fried Breaded Pork Chops
Ingredients
- 4 pork chops - about ½ inch thick
- 2 eggs
- ½ cup flour
- 1 cup Panko breadcrumbs
- 2 tablespoons fish sauce or ½ 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.
Notes
- I use the Japanese breadcrumbs (Panko is the brand) for making this recipe to achieve that crispy breading.
- Use thin pork chops about half-inch thick for faster and more evenly frying.
- Make sure the oil is hot before adding the pork chops or the crumbs will absorb the oil.
- Do not crowd the pan as this tends to cool the oil down and you will end up with soggy, oily, pork chops.
Nutrition
This Breaded Pork Chop recipe was originally published in September 2014. Updated in April 2019 to include new photos and additional tips. The recipe remains the same.
Tony Jackson says
Can we use Italian breadcrumbs instead of Panko?
Bebs says
Of course you may, Tony. Panko usually has that airy light crumbs that makes it really crunchy but it will still taste great with any other bread crumbs.
Jesse says
Wow! Another recipe to keep. It turned out so tasty and crispy. My family loved it! I made it as “partner” with your chop suey recipe and my family devoured both. Thank you!!
Bebs says
Great to hear that you love both recipes, Jesse, and you are absolutely right, they pair together well. Thanks for your lovely message.
Elvira Ardiente says
Tonight I'm making breaded pork chops for my sir and his son and I'm using this recipe and follow this process...they love this and it's been so long i haven't cook this ...so tonight i will make them happy 🥰
Bebs says
Hope they liked it, Elvira.
Kris Wedge says
I made these tonight. I’ve grilled pork chops before, but haven’t breaded and fried them before. This recipe was so easy to follow, and they were delicious!! I sprinkled a little salt and garlic powder on first then followed the recipe exactly, turned out great.
Bebs says
Happy that you tried and like our recipe, Kris. Appreciate the 5 stars too😊.
Jessiree Villar says
My 5yo loved it! Thank you for this recipe ❤️
Bebs says
Glad to hear it, Jessiree.
Patricia Tamang says
I tried this recipe and instantly became a hit to my family. Thanks!
Bebs says
That is great, Patricia! Thanks for liking our recipe.
Ruth Nery says
I like the simple, few-ingredient, easy to make version of your breaded pork chops. Just needed a few minutes to make, so helpful for busy & half-working mommies. Thanks much for the recipe. Have also tried it on chicken strips. Fantastic!
Bebs says
My pleasure, Ruth! Thanks for the 5 stars too!
Mi Alvaran says
I would like to know how to cook creamy philippine style boullabaise seafood soup. hope you can help. I could not find the recipe anywhere in the net.. thanks in advance 😊
Rose Martine says
This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.
Bebs says
sure, why not...😉
Vera says
I love your recipe's
Bebs says
Thanks Vera...Glad to hear it!