Lightly breaded fried pork chop is a simple Fried Pork Chop recipe that is perfect for lunch. This dish goes well with mashed potatoes or steamed white rice. This Lightly Breaded Fried Pork Chop recipe is my response to Loida’s inquiry. She sent me a message using the Recipe Wishlist page asking how to avoid splattering oil while frying pork chops. She also wants to know how to make fried pork chops taste more than average.
Loida, I think that this Lightly Breaded Fried Pork Chop recipe is the answer that you are looking for. First, dredging the meat lightly in flour prevents the oil to splatter when frying the pork chops. The oil splatters (tilamsik ng mantika) because the pork chop might be wet when you fry them. Oil and water do not mix, thus oil splatters when combined with water from the meat. The flour absorbs all the liquid when you dredge the meat – you will notice that the oil will not be that violent when you try frying pork chops this way.
About your question on how to make fried pork chops stand out or taste above the ordinary — aside from the usual salt and pepper rub that we normally do, this Lightly Breaded Fried Pork Chop recipe utilizes garlic powder and paprika. These ingredients are mixed with the flour. The garlic powder will give your pork chop an extra nice flavor while the paprika adds-in a mild spice that can make you enjoy the dish better. These are just simple ingredients that can make your ordinary dish stand out. You can also do the same with other meats such as chicken or fish.
Do you guys have a suggestion for Loida? It will be good if you can also tell her what you think so that she will have several options. Send your thoughts and suggestions using the comments box below this post.
Lightly Breaded Fried Pork Chop
Ingredients
- 4 pork chops with or without fat
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3/4 cup all-purpose flour
- 1/2 cup cooking oil
Instructions
- Combine 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Rub all over the pork chops. Let it stay for 15 minutes for the flavors to get absorbed.
- Meanwhile, combine the flour, garlic powder, and paprika in a large resealable Ziploc or freezer bag. Mix well.
- Heat the cooking oil in a wide pan.
- While the oil is heating-up, light;y dredge the pork chops in the flour mixture until the entire slice is completely covered.
- Pan fry each side for 5 to 7 minutes in low to medium heat. Note: do not fry in high heat to avoid the pork chops from getting burnt easily. It can also quickly cook the outer part, but the inside might still be uncooked.
- Transfer to a serving plate. Serve.
Tess Morris says
January 15, 2015 at 12:24 pmI miss all the Filipino food. Thanks for this site.
May says
July 20, 2016 at 2:04 amThis is delicious! I added fried tomatoes as side dish and it was perfect!