Breaded Pork Chops


It has been a busy period for the past few months, and finally I can sit down and take a breather by going back to my stove to cook! 

The older one finished his PSLE and we went away for our family vacation shortly after his exams, probably the only time we can take advantage of the non peak travel season (read: CHEAPER fares and lesser crowd) by letting him skip school for just a few days and the younger one in his final preschool year. Small one goes to Primary School next year, along with all the new changes to the Singapore Education system, but it will be good! With less exams to worry about in the coming year,  maybe I will be able to cook more new dishes to share.


So yesterday, I got a request for breaded pork chops which I have not cooked in a long long while. The boys love this, anything fried just tastes great yah. As I was preparing this dish, I decided to share this recipe with you, it really has been a long time since my last blog post. 

This dish is relatively simple, you just need to set aside time to bread the chops. Not recommended to do this dish if you are in a hurry! I have tried both ways, breading the chops as I fry, and breading all the chops before frying. Definitely prefer the latter as I do not feel so harassed watching over the pork chops cooking in the pan and breading them at the same time, gets really messy at my work space I can tell you! =p

Breaded Pork Chops (serves 4)
Adapted from Noobcook's Chinese Pork Chops 

Ingredients:
300g pork loin, sliced thinly*
2 tsp light soya sauce
2 TBSP oyster sauce
1 egg (beaten)
Panko (Japanese dry breadcrumbs)
Vegetable oil (for frying)

Method:
  1. Marinate pork loin with light soya sauce and oyster sauce (at least 2 hours for tasty pork chops)
  2. Crack open egg into a bowl and beat lightly
  3. Put panko in a plate 
  4. Dip sliced pork loin in egg, followed by coating it with Panko on both sides. 
  5. Repeat step 4 until all the pork has been coated with egg and panko. Place breaded pork chops onto a tray, after each coating of egg and panko.
  6. Heat oil in a shallow pan (I used Happy Call pan), when you see bubbles in the oil, you can start to fry the breaded chops at medium high heat.
  7. Fry on one side without moving the chops, when you see the top of the meat changing from pink to pale, you can flip and fry the other side. You will have to fry it in batches. Place fried chops onto a tray lined with either grease paper or kitchen towels to absorb excess oil. To ensure that the chops do not turn soggy, I usually put them on a grill rack, placed on top of a shallow tray that has been lined with kitchen towels. The oil drips down onto the towels and the air circulating around helps to keep the panko crisp.
  8. When chops are all cooked, dish out and serve hot.
This was served with warm steamed rice, stir fried broccoli and a piping hot bowl of corn and carrot soup. The effort spent cooking and cleaning up was definitely worth it when the plate of pork chops was empty after dinner!

*Tips - For tender pork chops, use the back of a knife or a mallet to pound the sliced pork before marinating

Enjoy!

 Pictures for reference:

Prepare egg and panko for breading. Top up panko when needed

Place breaded chops on a tray

Fry pork chops in sufficient oil. Enough to reach halfway mark of the chops

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