Ingredients
- 4 pork chops
- 1 1/2 tablespoons seasoned salt or table salt
- 3/4 cup bread crumbs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 egg
- 1/2 teaspoon ground black pepper
- 1 teaspoon beef broth powder (optional)
- 1 1/2 cups cooking oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Preparation
- Pat the pork chops dry with paper towels, massage with salt and place in the ref for at least 3 hours.
- While waiting, put the flour in a separate container.
- Beat an egg and add salt and pepper to taste.
- Mix the bread crumbs and beef broth powder, if using.
- Add dried thyme and oregano for more depth of flavor.
- Take out the chops from the ref, coat each with a generous amount of the flour, shaking off the excess.
- Dip the coated pork chops into the beaten egg mix one by one. Dredge each piece thoroughly.
- Evenly coat each pork chop in the bread crumbs mix.
- Heat the oil in a frying pan and fry until golden brown and crispy. This should take about 3 to 7 minutes on each side, depending on the thickness of the cut.
- Once done, take out the chops from the pan and drain them on paper towels.
- After resting them for a few minutes, serve your breaded pork chops, along with different side dishes and dipping sauces!
Cooking Tips
Improve your breaded pork chop recipe with some cooking secrets from TenderBites.
- If you’re in a rush, you can use thinner cuts of pork chop for cooking them faster. Thinner slices will turn golden brown faster and end up crispier in the process. If you want thick cuts to cook evenly, you can slice hollow horizontal cuts in each pork chop and split them in two. This will give the breading more surface to cling onto for a more even cook. You can also cut thick pork chops horizontally to make two pieces per chop and serve more people in the process.
- For thicker pork chop cuts, you can also pound them to make them thinner. This will tenderize the meat and make its size more uniform so it will cook more evenly.
- Use Panko bread crumbs if you want a different crunch for your breaded pork chops. This type of bread crumbs is lighter and much airier compared to regular bread crumbs.
- Marinate your pork chops in advance to save time. This will also make your chops more flavorful since the meat will have a longer time to absorb the marinade.
- Ensure the oil is hot enough before placing your pork chop to avoid oily and soggy breading.
- Provide dipping options, such as banana ketchup for a classic Pinoy taste, gravy, and Asian sauce.
- You can make spinach and lemon wedges, homemade mashed potatoes, steamed vegetables, or rice for side dishes.
- Avoid overcrowding your skillet when frying your breaded pork chops. Cooking many pieces of meat all at once will make the oil temperature drop, making your cooking time longer and your breaded pork chops soggier.
