Hey friends!
Craving something crispy and flavorful? You’re in for a treat!
Today, I’m excited to share my go-to recipe for Filipino fried pork chops.
These chops are juicy, tender, and oh-so-delicious. Trust me, they’ll quickly become a family favorite!
So grab your apron, and let’s dive into this mouthwatering recipe!
Ingredient Substitutions
Pork chops can be replaced with boneless chicken thighs or firm tofu for those who don’t eat pork. Adjust cooking time accordingly, as chicken may require longer cooking, while tofu needs less time. For a vegetarian option, sliced eggplant or cauliflower steaks can work well, offering a meaty texture when fried.
Plain flour can be substituted with almond flour or chickpea flour for a gluten-free, lower-carb alternative. These flours may absorb oil differently, so adjust the amount as needed. Cornstarch can also be used for a crispier coating.
Vegetable oil can be replaced with avocado oil or coconut oil for a healthier fat profile. These oils have higher smoke points, making them suitable for frying. Use the same amount as called for in the original recipe.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 40-50 g
- Fat: 200-220 g
- Carbohydrates: 90-100 g
Ingredients
For the pork:
- 1/4 tsp black pepper
- 4 pork chops
- 1/2 tsp sea salt (I love pink Himalayan sea salt)
For the coating and frying:
- 1/2 tsp paprika
- 3/4 cup plain flour (all-purpose flour works perfectly here)
- 1/2 tsp garlic powder (freshly ground preferred for more potent flavor)
- 1/2 cup vegetable oil (or any neutral oil like canola)
Step 1: Season the Pork Chops
Begin by combining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Rub this mixture evenly all over the pork chops.
Allow the pork chops to sit for 15 minutes so the flavors can be absorbed.
Step 2: Prepare the Flour Mixture
While the pork chops are resting, prepare the flour mixture.
In a large resealable Ziploc or freezer bag, combine flour, garlic powder, and paprika.
Seal the bag and shake it well until all the ingredients are thoroughly mixed.
Step 3: Heat the Cooking Oil
Next, heat cooking oil in a wide pan over low to medium heat.
Allow the oil to become hot enough for frying but not too hot to avoid burning the pork chops.
Step 4: Dredge the Pork Chops
As the oil heats up, lightly dredge each pork chop in the flour mixture.
Ensure that the entire surface is completely covered with the mixture.
Shake off any excess flour for even coating.
Step 5: Pan Fry the Pork Chops
Place the dredged pork chops carefully into the heated oil.
Fry each side for 5 to 7 minutes on low to medium heat, ensuring the pork chops are golden brown on the outside and cooked through on the inside.
Avoid high heat to prevent burning the outer layer while leaving the inside undercooked.
Step 6: Serve the Pork Chops
Once cooked to perfection, transfer the pork chops to a serving plate.
Let them rest for a moment, then serve hot.
Enjoy your deliciously crispy and flavorful pork chops!
