Crispy Fried Breaded Pork Chops
Make perfectly crispy pan-fried Breaded Pork Chops with tender, juicy inside meat all the time! This recipe uses Panko breadcrumbs for the breading.
- 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
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.
- 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.
Calories: 461kcal | Carbohydrates: 43g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 184mg | Sodium: 962mg | Potassium: 572mg | Fiber: 1g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 1.5mg | Calcium: 26mg | Iron: 1.9mg