Pork Chop and Tofu with Mushroom and Oyster Sauce
Pork Chop with Mushroom Beer Sauce
Pork Chop with Mushroom and Oyster Sauce
Pinoy Fried Pork Chop
Pork Chop with Mushroom Sauce
Pineapple Glazed Pork Chop with Ginger Sauce
Breaded Pork Chop
Pritong Pork Chop / Fried Pork Chop
Inihaw na Baboy
Today I would like to share a simple way to cook a fried pork chop with crisp flour coating. Using flour is recommended compared to corn starch on large cut meats. Corn starch has finer texture compared to the general purpose flour used in cooking. Because cornstarch has finer fiver it will burn faster before even the meat is cooked, in contrast flour have courser fiver which is better choice to coat larger slices of meats for a crisp coating.
Here is the recipe of my carinderia inspired Fried Pork Chop with Tomato Onion Chili Relish.
2 to 3 pieces of large cut pork chop
1 cup general purpose flour
2 large size tomatoes, diced
1 small size onion, peeled, diced
2 red/green chili, sliced, optional
In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the pork chop on both side, keep aside for about 10 to 15 minutes. In a large plate place the flour and mix in some salt and pepper according to taste. Now dredge the pork chop with the flour mixture and evenly coat on both side. Keep aside for about 3 to 5 minutes before frying. Now heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the pork chop for 3 to 6 minutes, defending on the pork chop thickness, then turn the pork chop on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.