Description

This is your master guide to creating the ultimate Crispy Fried Pork Chops. We’re talking about a flavor-packed marinade that tenderizes the meat, a shatteringly crisp panko coating, and a show-stopping homemade dipping sauce that ties it all together. This recipe banishes dry pork forever and delivers that perfect bite every single time.

Ingredients

For the Pork & Marinade

$10.5$ oz. Pork Chops (about 2-3 thin chops)
$2$ tbsp. Cooking Wine
$1$ tbsp. Soy Sauce
$1$ tbsp. Oyster Sauce
$1$ tbsp. Five Spice Powder
$1/2$ tsp. White Pepper
$1/2$ tsp. Black Pepper, freshly ground
$1$ tsp. Sugar

For the Crispy Coating

$1$ cup Water
$1$ Large Egg
$1/4$ cup Cornstarch
$1/2$ cup Panko Bread Crumbs

For the Savory Dipping Sauce

$1$ tbsp. Unsalted Butter
$1$ tbsp. Garlic, minced
$1$ tbsp. Onion, minced
$1$ oz. White Mushroom, diced
$1/4$ cup Ketchup
$2$ tbsp. Red Wine
$1/4$ cup Fresh Milk
$1$ tbsp. Worcestershire Sauce
$1$ tsp. Sugar
$1/4$ tsp. Black Pepper
$1$ tbsp. Honey

For the Pickled Radish (Optional Side)

$3$ oz. Radish, thinly sliced
$2$ cups White Vinegar
$1/2$ cup Sugar
$1/4$ tsp. Salt
$5$ slices Fresh Lemon
$5$ pieces Dried Apricots

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Instructions

Prepare Pickles (Optional): In a bowl, combine all ingredients for the pickled radish. Mix well, cover, and refrigerate for at least 2 hours.
Pound and Marinate Pork: Using a meat mallet, gently pound the pork chops to an even ¼-inch thickness. In a separate bowl, whisk together all marinade ingredients. Add the pounded pork chops, ensuring they are fully coated. Cover and marinate in the refrigerator for 2 hours.
Set Up Breading Station: Prepare two shallow dishes. In the first, whisk together the water, egg, and cornstarch to form a smooth slurry. In the second, spread out the panko bread crumbs.
Coat the Pork: Take a marinated pork chop, letting excess marinade drip off. Dredge it completely in the egg slurry, then press it firmly into the panko, covering both sides thoroughly. Place the coated chop on a wire rack.
Fry the Pork Chops: Heat 1-2 inches of oil in a heavy-bottomed skillet to $325° F$ ( $165° C$ ). Carefully fry a pork chop for 2-3 minutes on the first side until golden brown, then flip and fry for another 1-2 minutes until cooked through. Rest the cooked chop on a wire rack.
Make the Dipping Sauce: While the pork rests, melt the butter in a separate saucepan over medium heat. Sauté the garlic and onion until fragrant (about 20 seconds). Add the mushrooms and all remaining sauce ingredients. Simmer for 2-3 minutes, stirring, until slightly thickened.
Serve: Serve the crispy fried pork chops hot with the savory dipping sauce and optional pickled radishes.

Notes

Pound for Tenderness: Pounding the pork to an even ¼-inch thickness is crucial. It not only tenderizes the meat but also guarantees it will cook quickly and evenly.
“Wet Hand, Dry Hand” Technique: When breading, use one hand only for the wet slurry and the other hand only for the dry panko. This prevents clumpy fingers and ensures a clean, even coating.
Mind the Oil Temp: Use a kitchen thermometer to maintain your oil temperature at $325° F$ ( $165° C$ ). This is the key to a crispy, non-greasy crust.
Rest on a Rack: Placing the fried pork chops on a wire rack instead of paper towels allows air to circulate, keeping the bottom crust just as crispy as the top.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course, Dinner
Method: Frying
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 580kcal
Sugar: 15g
Sodium: 1200mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 21g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg