Deep Fried Breaded Pork Chop is a quick dish to prepare for lunch. It works well with mashed potato, steamed veggies, and even rice. I like mine with gravy – either chicken gravy or white gravy will do. Sometimes, I eat it with banana ketchup along with rice.
One of the benefits of deep-frying breaded pork chop is the ability to cook the outer part equally. Depending on the heat applied and the amount of time frying, you can have a piece of pork chop that is uniformly golden and crispy in the outside while tender and juicy in the inside.
- 3 pieces pork chops
- 2 eggs
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 to 4 cups cooking