Next to fried chicken, I think this is one of the favorite Pinoy fried food. And this is one of the simplest and easiest dish you can cook. Like breaded fried chicken this breaded pork chops is tasty, golden crispy outside and tender and moist inside. The ingredients are also easy to find and you can actually find them in your kitchen pantry and your freezer.
There are also lots of ready to use breading mix you can find in most supermarkets so can omit most of the ingredients in this recipe. Aside from that, this is appealing to kids so it will be easy for you to please them. Serve it with your favorite dipping sauce and your are ready to enjoy this dish!
Breaded Pork Chops: Crispy, Golden, and Oh-So-Satisfying
Growing up in a bustling Filipino household, fried food was always a surefire way to bring everyone to the table. While fried chicken often took center stage, breaded pork chops held a special place in our hearts—and on our plates. Crispy on the outside, tender on the inside, and loaded with flavor, this dish has become a favorite in many homes, including mine.
I remember my Tita Lucy, who lived just a few streets away, always making the best pork chops dish during our family reunions. The sound of sizzling pork in the pan would fill the kitchen, and we’d hover nearby, eagerly waiting for her to announce, “Luto na!” Even today, the smell of frying pork chops takes me back to those afternoons spent in her cozy dining room.
Why Breaded Pork Chops Are a Classic
Breaded pork chops are more than just a simple fried dish—they’re a celebration of texture and flavor. With a crunchy golden crust and juicy meat inside, they’re irresistibly good. The appeal of this dish lies not only in its delicious taste but also in its simplicity.
Most of the ingredients are pantry staples you probably already have: flour, eggs, and bread crumbs. If you’re in a pinch, you can even use store-bought breading mixes for a quicker preparation. But trust me, making the breading from scratch is worth the extra effort. Adding a little paprika to the mix gives the pork chops a subtle smoky flavor, while a dash of chicken powder enhances the savory taste.
Tips for Perfectly Breaded Pork Chops
My Kuya Ed, a self-proclaimed kitchen whiz, once told me, “The secret to great breaded pork chops is in the dredging.” And he was absolutely right. The process might seem straightforward, but each step plays a vital role in creating that perfectly crisp coating.
Start by coating the pork chops in a seasoned flour mixture. This first layer helps lock in the moisture, keeping the meat juicy while it fries. Adding spices like paprika not only enhances the flavor but also gives the chops a nice golden hue. After the flour, dip the pork chops in beaten eggs. This sticky layer ensures the breadcrumbs adhere evenly, creating a crust that stays intact as it cooks.
Finally, the breadcrumbs. For an extra-crispy finish, I recommend using panko breadcrumbs. Their light and airy texture gives the pork chops that satisfying crunch with every bite. If you don’t have panko on hand, regular breadcrumbs work just fine, but panko is worth seeking out for that added crispness.
Frying Your Way to Golden Perfection
Frying may seem like the easiest part, but it’s also where many beginner cooks can slip up. My neighbor Mang Tony, who ran a small carinderia, once gave me a piece of advice: “Huwag kang magmadali sa pagluto, lalo na kung gusto mong masarap.” True enough, patience is key when frying breaded pork chops.
Heat the oil over medium heat before adding the pork chops to the pan. This ensures the breading cooks evenly and doesn’t burn before the meat is fully cooked. Fry each side for about five minutes, or a bit longer if your pork chops are thick. Resist the urge to crank up the heat, as this can lead to an unevenly cooked dish—crispy outside but raw inside.
Once golden brown, transfer the pork chops to a rack or a plate lined with paper towels. This step is crucial for draining excess oil, leaving you with crisp, grease-free pork chops.
A Dish That Brings People Together
One of the reasons I love cooking it is how much my family enjoys them. My youngest pamangkin, Jessa, always asks for an extra serving, especially when there’s a bottle of banana ketchup on the side. Paired with a steaming plate of garlic rice or some creamy mashed potatoes, this dish never fails to bring smiles to the table.
Breaded pork chops also have a nostalgic charm for many Filipinos. While the technique may not be uniquely Pinoy, the way we’ve made it our own—serving it with local condiments or tweaking the seasoning to our liking—gives it that distinct flavor of home.
A Brief History of Breaded Dishes
Breaded dishes have a long history rooted in European cuisine, with techniques like breading and frying dating back centuries. The method was likely introduced to the Philippines during the Spanish colonial period, evolving over time to suit local tastes. Today, pork chops are a beloved staple in Filipino households, as well as a common offering in carinderias and lunch counters across the country.
Making It Your Own
One of the joys of cooking is making a dish your own, and breaded pork chops are no exception. Whether you stick to the classic recipe or add your own twist—perhaps a dash of chili powder for spice or a squeeze of calamansi for a tangy kick—this dish is incredibly versatile.
So the next time you’re looking for an easy yet satisfying meal, why not give it a try? Whether you’re cooking for your family or just for yourself, this crispy, golden dish is sure to hit the spot.
Just don’t forget to save a piece for Tita Lucy—she’ll want to try your version, too.
How to Cook Breaded Pork Chops
Ingredients
- 1 kilo pork chops about 5 pcs
- 3/4 cup Japanese bread crumbs Panko
- 1/2 cup all-purpose flour
- 1/2 tsp. paprika
- 1 tsp. salt
- 1 pc raw egg beaten
- 1/2 tsp. ground black pepper
- 1 tsp. chicken powder
- 2 cups cooking oil
Instructions
How to cook Breaded Pork Chops:
- In a bowl, combine flour, paprika, salt, pepper and chicken powder. Coat the pork chops with the flour mixture using a zip bag and shake to evenly coat the pork.
- Dip each pork chops in beaten egg and dredge in panko bread crumbs.
- In a pan heat oil and fry the pork chops in medium heat until golden brown. Fry each sides for about 5 minutes or more depending on the thickness of the pork chops.
- After frying, transfer the pork chops in a rack or a plate lined with paper towel to drain excess oil. Serve with catsup or any of your favorite dipping sauce.
Notes
Cooking Tips:
Choose the Right Cut of Pork
For the best results, select pork chops with some marbling, as the fat adds flavor and keeps the meat juicy while frying. Bone-in chops are a great option because the bone helps retain moisture during cooking. Avoid overly thick or thin cuts to ensure even cooking and a perfectly crispy crust.Don’t Skip the Seasoning
Season the pork generously before breading to ensure every bite is flavorful. A mix of salt, pepper, and spices like paprika adds depth and enhances the natural taste of the meat. Remember, a well-seasoned base ensures the dish is delicious even without a dipping sauce.Keep Your Oil at the Right Temperature
Maintaining the right oil temperature, around 350–375°F (175–190°C), is crucial for golden, crispy breaded pork chops. If the oil is too hot, the breading will burn before the pork is fully cooked; if too cool, the crust will absorb excess oil and become soggy. Use a kitchen thermometer or test by dropping a small breadcrumb into the oil—it should sizzle gently.
Thank u for d recipes u blog.
Hi Lily, you are welcome!