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Breaded Pork Chops
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How to Cook Breaded Pork Chops

Breaded pork chops are a classic dish featuring tender pork coated in a seasoned crust, fried to golden perfection for a crispy, flavorful bite.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Pork Recipes
Cuisine: Filipino
Keyword: breaded pork chops, Filipino recipe, pork chops recipe
Servings: 5 pcs
Calories: 371kcal
Author: Manny

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.