Author Notes
Deep fried pork chop covered in flour andstarch breading with different herbs and spices. An easy and delicious packedlunch for you and your kid. It goes well with Mang Tomas or toyomansi dip. —Mr. Hugh's Kitchen
-
Prep time
20 minutes
-
Cook time
10 minutes
-
Serves
1
Ingredients
-
2
pork chops
-
1/2 cup
all-purpose flour
-
1/2 cup
cornstarch
-
1 ½ teaspoons
iodized salt
-
2 teaspoons
garlic powder
-
1 teaspoon
onion powder
-
1 teaspoon
Spanish paprika
-
1 teaspoon
black pepper powder
-
1/8 teaspoon
Chinese five spice
-
Cayenne
-
1 tablespoon
kalamansi juice
-
Cooking oil
Directions
-
Marinate the pork chop. Using a meat hammer, pound the pork chop for 15 seconds each side. Put the pork chops in a mixing bowl and marinate with kalamansi juice, ground black pepper, and 1 tsp salt, or 15 minutes.
-
Prepare the pork chop breading mix. In a separate mixing bowl, add the all-purpose flour, cornstarch, ½ tsp of iodized salt, garlic powder, onion powder, Spanish paprika, black pepper powder, and Chinese five spice. If you want to make it spicy, just add some cayenne or chili powder. Mix it well using a whisk or fork. Mix it for 1 minute, until all ingredients are well combined.
-
Cook the Breaded Pork Chop. Coat the marinated pork chop with the homemade breading mix, and make sure all the surface is coated properly. Shake off excess breading mix. Heat up a frying pan, and add cooking oil, deep enough to submerge the breaded pork chops. Get it nice and hot under medium heat for 3 minutes, then add the pork chops. Cook for 5 minutes, then let it sit for a minute, before cutting into it.
-
Serve! Cut the pork chops, or serve it whole while it’s hot. Pair with your favorite dip. Enjoy!
See what other Food52ers are saying.