Breaded Pork Chop
Breaded Pork Chop is one of the easiest dishes to make but also the easiest to mess up, you can either overcook the meat, burn the breading, make it soggy, breading not sticking to the meat, etc. but once done right it’s one of the best comfort meals you can have. You can eat it on its own, with rice, with noodles, with soup and with salad the possibilities are numerous.
For this post I will share to you how I make Breaded Pork Chop at home, and it’s quite easy you just need to follow the exact steps. I guess it’s not a secret as you see this a lot on TV as well in some recipe books but in case you don’t still know it until know here are the simple steps to a better Breaded Pork Chops.
So what’s the tips and tricks? Well here you go:
- Since pork chops are not that tender compared to other marbled pork meat parts you need to tenderize it with a meat mallet, doing this makes it easy for the one eating it. Just imagine biting a tough meat while the breading crumbles everywhere, not nice.
- Season it well but not over season it, remember when you pounded it with the meat mallet it opened up crevices into the muscles making any seasoning creep inside so don’t season it like how you season your steak, you don’t want it to be salty.
- Make the perfect breading by making sure it sticks to the meat. You do it by covering the meat first with flour, then with a layer of egg for the panko to stick on. It should be exactly on that order otherwise it won’t work.
- Cook in the right temperature, make sure it’s somewhere around 180 to 190C, anything higher it will burn and make your breading dark and lower will make it soggy. Do not overcrowd the fryer as it will bring the temperature down.
- Quickly cook them to retain golden colour and moist tender meat.
So is there something hard follow on the tips I listed, I guess not. Hopefully after reading this you’re on your way to make the best breaded pork chops at home.
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- 10 - 12 pcs pork chops
- 2 cups panko bread crumbs
- 2 cups flour
- 2 eggs
- 4 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- garlic salt
- oil for deep frying
- Tenderize pork meat by pounding it with meat mallet, set aside.
- In a bowl marinate pork chops in fish sauce, freshly ground black pepper and minced garlic for at least 2 hours.
- Place panko bread crumbs in a large plate, lightly season this with freshly ground black pepper and garlic salt.
- Place flour in a separate large plate.
- Beaten eggs in a large bowl then set aside.
- Prepare a deep fryer set it at 180C or heat enough oil for deep frying in a wok.
- Dip each pork chop in flour making sure both sides are covered, then in the eggs and finally in the panko bread crumbs. Gently place it in the hot oil and deep fry for 5 minutes or until cooked. Do not overcook otherwise it would not be juicy and will be hard.