Try this easy and delicious Breaded Pork Chop using Japanese breadcrumbs (Panko). So satisfying, crispy breading but tender and juicy meat inside with a wonderful flavor.
I remembered, when I was younger, I attempted to cook breaded pork chops for the first time… it was a total failure: they were burnt outside and raw inside. For some time after that disaster, I steered clear from cooking anything with breading. My Mama’s breaded pork chops, however, are fantastic! They were crispy yet tender and juicy inside, cooked but not burnt! At that time I was not that interested how she makes them perfect, I just enjoyed eating them! That was the time when I was still a career woman who cannot find time to cook. Being married and becoming a housewife changes everything!
Well, the technique (if you can call it that) I learned from a German kitchen of a reputable hotel restaurant where I used to work for a month helping the ‘Koch’ (Chef) in preparing what he would need. He taught me how to ‘panieren‘ or to coat with breadcrumbs, which is, I am sure, a common knowledge but, for the life of me, seemed so difficult and complex before, probably because of my bad first experience. Combining what I learned and my mama’s recipe, now I can proudly say that I can make breaded pork chops, almost as good as my mama’s.
Breaded Pork Chops
- 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.
- Dip 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.
This is what Japanese breadcrumbs or Panko look like. It has a coarse texture, unlike other breadcrumbs that are finer. But I am pretty sure you can also make your own using sliced bread. Just let some sliced bread sit on the counter to dry out for a bit, cut the edges. Grate each slice using a cheese grater with big holes.