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Breaded Pork Chops Recipe

Byamazingfoodstv


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As one of the representatives of Shanghai-style Western food, fried pork chop has localized and become part of the daily catering choices of Shanghainese. The prime dipping sauce for this dish is 辣酱油, translated as spicy soy sauce, which is a Chinese variant of Worcestershire sauce. It was brought from England in the 19th century. The umami taste and a slight sourness pair well with deep-fried crispy food.

🥢PRINTABLE RECIPE –

INGREDIENTS
450 grams (1 lb) of boneless pork chop, sliced into 1/2 inch thick slaps
1 tbsp of soy sauce (Amazon Link –
1.5 tsp of paprika (Amazon Link –
1 tsp of salt (Amazon Link –
1 tsp of sugar
1 tsp of garlic powder (Amazon Link –
1/2 tsp of ginger powder (Amazon Link –
1/2 cup of buttermilk
3 tbsp of all-purpose flour (Amazon Link –
1.5 cups of all-purpose flour
1/2 tsp of salt to season the coating
1 tsp of white pepper (Amazon Link –
1 tbsp of baking powder (Amazon Link –
2-3 tbsp of water
2-3 cups of oil
A few tbsp of Worcestershire sauce as a dipping sauce (Amazon Link –

INSTRUCTIONS

Use a sharp knife to make some cuts on the thin layer of fat around the edge of the pork chop slaps. This will prevent the silver skin from shrinking, and the meat will not bulge up while cooking. If you don’t eat pork, you can use chicken breast.

Use the back of your knife or a meat tenderizer to hit the meat on both sides until the surface becomes rough. Porkchop is very lean; it becomes tough, chewy, and dry if you don’t tenderize it correctly.

Marinate the pork chop with soy sauce, paprika, 1 tsp of salt, sugar, garlic powder, ginger powder, and buttermilk. Let it rest in the fridge for at least 2 hours or until the pork absorbs most of the buttermilk.

Mix the marinaded porkchop with 3 tbsp of all-purpose flour thoroughly. A thin layer of batter will help to catch more coating.

Combine 1.5 cups of all-purpose flour with 1/2 tsp of salt, white pepper, and baking powder. Slowly drizzle in 2-3 tbsp of water and stir to create tiny little lumps. Rub the flour between your hands to make the lumps even and fine. The flour bits will attach to the pork and create an extra crispy layer.

Use a fork to transfer a piece of pork onto the coating. Then, berry the pork and give it a few solid presses. Shake off the excess flour and set it aside on a rack. Continue to coat the rest piece of the pork. A fork is very helpful here because you don’t need to touch the wet pork with your bare hand.

Let the breaded pork rest for 15 minutes, so the dry flour has enough time to bond together, and it will fall off less when deep frying. Don’t rest the pork on a flat board; otherwise, the flour clumps on the bottom side will compact together and lose some of the fluffiness.

Bring the oil to 360 F. Deep fry the pork chop over medium heat for 8-10 minutes or until the internal temperature reaches 145°F (63°C).

Pair with Worcestershire sauce and serve with white rice.

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48 Comments

  1. What sauce do you like to serve with your crispy pork chop? In Shang Hai, street foods are usually dipped in something called “spicy soy sauce”. Even though it says soy sauce on the package, it is actually a variant of Worcestershire sauce which was brought from England in the 19th century. As it gets more and more popular, the locals start producing their own. Because the color looks dark like soy sauce and it is slightly peppery, they name it 辣酱油， which means spicy soy sauce in Chinese. I couldn’t find it anywhere in the USA, that’s why I am using the Worcestershire sauce today. To be honest, they taste almost the same.
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  9. I made this recipe for pork chops last night according to your exact directions. My family loved them, "OMG Mom, these pork chops are freaking AMAZING!" My son especially loved them with the Worcestershire sauce. There were excellent; the most tender, juicy and flavorful pork chops I've ever made or ate. Thank you for sharing.

  15. Our family loves your recipes! My husband and I were awful cooks. The way you explain recipes is great, it's not intimidating or gimmicky. Also you use many of the same ingredients so trying something new isn't a huge financial commitment. And you're cheerful presentation is encouraging. We have tried many of your recipes and they've always been a hit. It has given us confidence to try more. This one is marinating in my fridge right now and I cant wait to try it tomorrow! I have no doubt it will be scrumptious. Thank you for sharing!

  18. Just other day try to copy Korean rice cake . Now try to steal japanese donkatsu.🤣🤣🤣🤣 keep it up … I'm showing it to everyone I know … they are all amused by it.😎🤣😭

  19. Yet another lovely variant of tonkatsu. Give the Japanese Bulldog Tonkatsu Sauce a chance too with these.
    By the way, vienna style chops are made with veal and hammered paper thin with a special mallet, the "Fleischklopfer".
    A hail to fusion!

  32. We made this recipe today and it was Fantastic! Crispy coating and with the Worcestershire sauce , it was better! I’m not fan of pork chops, but this recipe made me want seconds. Definitely our new way to cook pork chops. Many Thanks Mandy! Cheers! 🇨🇦

  42. You can have the best of both worlds concerning the fat by removing it from the pork but adding it to the pan when cooking. That fat will still melt properly but you won't have to worry about eating it when the time comes to enjoy the finished product if you are one of those who find meat fat to be an off-putting texture.

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