Breaded Pork Chops

I got inspired by Tokyo Tokyo’s advertisement, Pork Tonkatsu, which seemingly mouthwatering and satisfying deep-fried pork fillet seasoned with Japanese flavorings. But instead of trying to do a Japanese style Tonkatsu, I cooked the all-time favorite BREADED PORK CHOPS. I love the crispiness of the bread crumbs coating the pork chops with the lemon, salt and pepper seasoning. Nobody will ever go wrong with this Breaded Pork Chop. It is so simple and so easy. Breaded Pork Chop will surely not eat much of your time but will certainly be eaten much by your loved ones.


1/2 kilo pork chop  (3-4 pieces)
1 egg
1 tbsp. calamansi juice
cooking oil
bread crumbs

Wash pork chops with running water. Thoroughly wipe dry the fillets with paper towel.

Rub calamansi juice, salt and pepper to the pork chops. Marinate for10-20 minutes.

Beat egg with salt and pepper on a bowl. Set aside.

Pour bread crumbs on a plate.

Heat large frying pan over medium high heat. Pour enough oil as to deep fry the Breaded Pork Chops.

Dip one pork chop in the beaten egg thinly. Hold the dipped pork chop above the bowl so the excess beaten eggs drips off .

Coat the pork chop with bread crumbs evenly. Shake off excess bread crumbs.

Drop breaded pork chop  in the pan. Fry until golden brown. Fry the other side.

Remove excess oil by putting the breaded pork chops t on a paper towel.

Do the same procedure with the remaining pork chops. Dip, coat and fry.

Then, serve.

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