This Crusted Pork Chop with Adobo Rice Recipe was what I made for breakfast. Sometimes, I love having rice for breakfast on big days wherein I expecting every hour to be busy. I need the strength and energy to boost my brain and keep-up with the tasks ahead.
Making your own crusted pork chop is easy. You might have seen some of our similar crusted pork chop recipes such as the tonkatsu and the likes. The recipe below captures the details on how to make a simple crusted pork chop.
How to Make Adobo Rice
So, I mentioned about how to make crusted pork chop, but what about the adobo rice? Making your own adobo rice is quick and easy. Here is how I do it:
My secret is using leftovers – yes, I use leftover pork adobo or chicken adobo and steamed white rice to make adobo rice. I do it by first shredding the meat using my hands. Make sure that you have enough adobo sauce left, as it will help make the dish taste better. As for the rice, I add around half a teaspoon of salt for every 4 cups of leftover rice. I use my hands to gently mix the salt with the rice; it prevents the rice from sticking from each other in the process.
Here comes the easy part, cooking the adobo rice. Assuming that you have 4 cups of leftover rice, heat 2 tablespoons of cooking oil in a wok and then put-in 2 cloves of minced garlic. Add the shredded adobo meat (pork or chicken) once the garlic starts to brown. Cook the meat for 1 minute and then add the rice in. Toss and cook for 5 to 7 minutes. Add around 3 tablespoons of adobo sauce while tossing the rice. Now you have your delicious adobo rice. All you have to do is follow the recipe below for the crusted pork chop.
Try this Crusted Pork Chop with Adobo Rice Recipe. Happy Cooking!
Crusted Pork Chop with Adobo Rice Recipe
Ingredients
- 4 pieces pork chops 5 to 8 oz. each
- 1 cup Panko bread crumbs
- 2 eggs beaten
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup cooking oil
Instructions
- Rub salt and pepper on the pork chops. Let it stay for 15 minutes.
- Heat the cooking oil in a frying pan. Once the oil gets hot, adjust the heat to low.
- Arrange the eggs and breadcrumbs in separate bowls. Dip each pork chop into the beaten eggs and then dredge with breadcrumbs. Make sure that the entire pork chops are completely covered.
- Pan fry the pork chops for 6 to 9 minutes per side depending on the thickness of the pork chop. Note: you can increase the heat gradually if needed. Remember that too much heat can burn the outer part of the pork chop while leaving the center raw. Adjust the heat as necessary.
- Remove the fried crusted pork chop from the frying pan. Transfer to a serving plate with Adobo rice and egg.
- Serve. Share and enjoy!
Nutrition
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