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Home > Pork Recipes

Fried Breaded Pork Chops

BY :Bebs | Published: 04/25/ 2019 | Updated:07/23/ 2019 | 9 Comments

RECIPE VIDEO PRINT
5 from 4 votes
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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.

Breaded Pork Chops
Crispy Pan-fried Breaded Pork Chops

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
  • Tips for perfect breaded pork chops
  • Other pan-fried recipes you can try:
  • Crispy Fried Breaded Pork Chops

How to fry breaded pork chops

  1. Marinate pork chops for one hour or in the fridge overnight.Marinated pork chops
  2. 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.Dredging Pork Chops in flour
  3. Dip it next in eggs completely coating all sides.Coating Pork Chops in egg
  4. 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.Coating Pork Chops with Panko
  5. 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.Frying pork Chops

 

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.

Crispy Breaded Pork Chops with tender, juicy meat.

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

Fried Breaded Pork Chops with crunchy breaded coating and juicy meat inside.

Breaded Pork Chop Recipe
Print Review

Crispy Fried Breaded Pork Chops

5 from 4 votes
Make perfectly crispy pan-fried Breaded Pork Chops with tender, juicy inside meat all the time! This recipe uses Panko breadcrumbs for the breading. 
Prep Time: 5 mins
Cook Time: 12 mins
Marinating 1 hr
Total Time: 17 mins
Course :Main Course
Servings =4
Print Recipe Rate this Recipe

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

Calories: 461kcalCarbohydrates: 43gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 184mgSodium: 962mgPotassium: 572mgFiber: 1gSugar: 0gVitamin A: 120IUVitamin C: 1.5mgCalcium: 26mgIron: 1.9mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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.

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Reader Interactions

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  1. Jessiree Villar says

    July 27, 2021 at 6:33 pm

    5 stars
    My 5yo loved it! Thank you for this recipe ❤️

    Reply
    • Bebs says

      July 28, 2021 at 5:31 pm

      Glad to hear it, Jessiree.

      Reply
  2. Patricia Tamang says

    May 19, 2021 at 5:58 pm

    5 stars
    I tried this recipe and instantly became a hit to my family. Thanks!

    Reply
    • Bebs says

      May 20, 2021 at 12:39 am

      That is great, Patricia! Thanks for liking our recipe.

      Reply
  3. Mi Alvaran says

    June 14, 2020 at 2:19 am

    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 😊

    Reply
  4. Rose Martine says

    February 06, 2020 at 4:12 pm

    This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.

    Reply
    • Bebs says

      February 10, 2020 at 10:44 pm

      sure, why not...😉

      Reply
  5. Vera says

    November 17, 2019 at 7:19 pm

    I love your recipe's

    Reply
    • Bebs says

      November 18, 2019 at 6:31 pm

      Thanks Vera...Glad to hear it!

      Reply

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