Filipino-Style Breaded Pork Chops | Quick & Crunchy

on

The breaded pork chop has roots in European cooking, particularly from dishes like the Austrian Wiener Schnitzel 🇦🇹 and Italian Cotoletta 🇮🇹, where breading and frying meats was common. These techniques spread globally, and in the Philippines 🇵🇭, breaded pork chops became a popular dish, influenced by Spanish and American colonial periods. Locals added their twist with ingredients like calamansi for marinating, making it a beloved comfort food. Today, it’s a versatile dish, enjoyed worldwide, whether deep-fried, baked, or air-fried 🍽️.


NUTRITION FACTS (approximately per serving):

Calories: 350-400 kcal

Protein: 24g

Carbohydrates: 22g

Fats: 21g

Fiber: 2g

Sodium: 500mg


Prep Time: 15 minutes

Marinating Time: 15-30 minutes

Cooking Time: 10-15 minutes

Total Time: 45-60 minutes

Servings: 4-6


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS: 

  • 1 kilo Pork chop slices (about 4-6 pieces, depending on size)

  • 2 tablespoons Lemon or calamansi juice

  • 1 tablespoon Fish sauce

  • ½ teaspoon Black pepper

  • ½ cup All-purpose flour

  • 1 ½ cup Breadcrumbs

  • 2 pieces Eggs

  • Oil for deep frying

DIRECTIONS:

Step 1: Prepare the Pork and the Coating

  • Wash the pork slices under cold water and pat them dry with a paper towel.

  • Set up three shallow bowls for the coating process:

    • Bowl 1: All-purpose flour 

    • Bowl 2: Beat the eggs until smooth.

    • Bowl 3: Place the breadcrumbs (use Panko for extra crispiness).


Step 2: Marinate the Pork

  • In a large bowl, combine the pork slices with lemon or calamansi juice, fish sauce, and black pepper. In a large bowl, combine the pork slices with lemon or calamansi juice, fish sauce, and black pepper. Massage each slice until it's evenly coated.

  • Cover the bowl with plastic wrap and refrigerate for 15-30 minutes to let the marinade absorb and infuse the meat with flavor.


Step 3: Coat the Pork

  • Remove the pork from the marinade. Dredge each piece in the flour, ensuring it’s fully coated. Shake off any excess flour.

  • Dip the floured pork into the beaten eggs, allowing any excess egg to drip off.

  • Press each pork chop into the breadcrumbs, ensuring an even, thick coating. Press gently so the breadcrumbs adhere well to the meat.

  • Place the breaded pork on a wire rack and let them rest for 10-15 minutes to allow the coating to set.


Step 5: Fry the Pork

  • Heat enough oil in a deep frying pan to submerge the pork chops. Heat the oil to 170°C (340°F) for optimal frying. Test the oil by dropping in a small piece of bread—it should sizzle immediately.

  • Fry the pork chops in batches to avoid overcrowding the pan. Fry each chop for 4-5 minutes on each side, or until golden brown and crispy. (Cooking time will depend on the thickness of your pork chops.)

  • Once done, place the fried pork chops on a plate lined with paper towels to absorb excess oil.



TIPS:

  • Tenderize & Marinate: Pound the pork chops to tenderize, and marinate them for extra flavor and juiciness.

  • Double Coating for Extra Crunch: For ultra-crispy chops, coat them twice with breadcrumbs.

  • Maintain Oil Temperature: Keep the oil at 170-175°C (340-350°F) to ensure even cooking and a crispy exterior.

  • Rest for Crispiness: Let the coated pork rest before frying to set the breading, and after frying to keep the coating crispy and the meat juicy.

  • Flavor Enhancements: Add seasonings (garlic powder, paprika, or herbs) to the breadcrumbs for extra flavor.

  • Baking or Air Frying Options: For a healthier alternative, bake at 180°C (350°F) or air fry the chops for a lighter but still crispy result.

  • Use Bone-In Pork: Bone-in chops retain more flavor and moisture, though they take slightly longer to cook.

  • Breadings Alternatives: Experiment with crushed cornflakes, potato chips, or crackers for added texture and flavor.

  • Dipping Sauce Ideas: Pair with sauces like honey mustard, aioli, or Filipino vinegar dipping sauce for extra flavor.

  • Leftovers: Repurpose leftover chops in sandwiches, wraps, or fried rice for easy next-day meals.


Serve & Enjoy! 💖


 

Comments

Post a Comment