Got little time to prepare for dinner because today’s work seems to be so demanding? What about some real good food that is prepared as fast and easy as 1, 2, 3? That’s right! We’re both at the right corner! Get your apron ready and let’s do it in 3, 2, 1! Ready?

Background

It’s interesting to learn that a whole pig is cut in various forms and shapes, and that each meat cut links to a specific dish in each occasion. Sounding technical, are we? Let’s set aside the other parts, and focus on where “pork chops” are from. Pork chop is more than just a chopped part of the pork. It is taken from the loin section from the shoulder area going to the hip.

Why is it popular? In general, pork is a standard in most of our meals, because the domestication of pigs started in Asia. Later on, this has given birth to pork production, not only in the region, but also worldwide! Pork chop specifically is a favorite! Do you know that it’s the most consumed pork cut in America? In the Philippines, it’s also preferred by most Pinoys, because it’s easy to cook plus it’s delicious.  Our dish today is just that: crispilicious delicious + easy-peasy to prepare!

Which kind of pork chop is recommended? The lean meat or the thicker one?

While it is easier and faster to cook the lean meat, it is still recommended that we use the thicker one. With the thicker slice, you give enough time for both the heat and the meat to enjoy the oil while it’s not yet brownish in color and not crispy enough. This also means that thinner ones are easily burned and overcooked especially when deep-fried.

Cooking Tips

  • When deep-frying meat, set the heat to 350 degrees Fahrenheit. Really wanna get the tenderness that’s perfection? Cooking time is also necessary, and this depends on the thickness of the meat. One-inch thick cuts are best cooked for only 6-8 minutes.
  • We know that pork is really tasty, but do you know what would make it better? Picking pork chop with some bones! This type of slices makes the dish savory and juicy.
  • In breading the pork chop, don’t overdo coating the meat with corn starch. For the right crunch, the egg is a good agent in wrapping the meat with enough bread crumbs.

Getting you hungry, let’s get cooking!

Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:

PREP TIME COOK TIME TOTAL TIME COURSE CUISINE
30 mins 30 min 1 hr Main Course Filipino
  • Salt
  • Pepper
  • Cooking oil
  • Corn starch
  • Bread crumbs
  • Egg
  • Pork chop 
  1. Marinate the pork chop with salt and pepper very well on both sides.
  2. Prepare to mix egg with salt and pepper.
  3. Properly coat the pork chop with corn starch, then with egg, and lastly with bread crumbs.
  4. Set aside until the remaining pork chops have been coated.
  5. Prepare to heat oil in a pot.
  6. Slowly put the pork chop in the hot oil and deep fry.
  7. Drain excess oil and serve. You may use some tissue to absorb the oil.
  8. Serve with soy sauce, onion, tomato and chili as dip/ sawsawan.
If you like this recipe, you may be interested in some of our classic recipes:

Watch the video below where we walk you through every step of this recipe. Check out our collection of recipes on Youtube, Facebook or on our Instagram.

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