Crispy Breaded Pork Chops

Heat skillet or frying pan over medium heat and add enough oil to reach half of the sides of the pork chops. Transfer to a plate lined with paper towels to remove excess oil. Heat enough oil in a large skillet over medium heat to cover the chops halfway up the sides (approximately 1/4 cup).

Learn how easy it is to fry breaded pork chops that are perfectly crispy outside while keeping the meat inside so flavorful, juicy, and tender. This breaded pork chop recipe uses Panko for a lighter and crunchier coating that stays crisp longer than when using regular breadcrumbs.

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▢4 pork chops - - about 1/2 inch thick
▢2 eggs
▢1/2 cup flour
▢1 cup Panko breadcrumbs
▢2 tablespoons fish sauce - or 1/2 tablespoon salt
▢1 tablespoon lemon juice - or calamansi juice
▢1 teaspoon pepper
▢vegetable oil - - for frying

I use the Japanese breadcrumbs (Panko is the brand) for making this recipe to achieve that crispy breading.
Use thin pork chops about half-inch thick for faster and more evenly frying.
Make sure the oil is hot before adding the pork chops or the crumbs will absorb the oil.
Do not crowd the pan as this tends to cool the oil down and you will end up with soggy, oily, pork chops.

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