We see your breaded pork chops, Parmesan-crusted pork chops, corn flake-coated pork chops. But we raise you our chicharon-crusted pork chops. This version gives these cuts of pork a crunchy, flavorful crust, without distracting you from a well-seasoned piece of meat.
This recipe has no added complications. It's still your basic dredge and fry method, so it's easy to make for a quick meal at any time. A food processor is best for fine, even crushed chicharon. But if you don't have one, you can easily crush it with your hands.
- 3 cups pork chicharon
- 1 cup flour
- 2 eggs, beaten
- 4 pork chops, about 100g each
- salt and pepper, to taste
- oil, for frying
Place chicharon in a food processor and pulse until finely ground. Transfer onto a plate.
Prepare the rest of the breading station: place flour and eggs on two separate plates.
Take each pork chop and season with salt and pepper.
Dredge the pork chop in the flour, followed by the egg, and lastly, the chicharon.
Pat until well coated and repeat with all the pork chop pieces.
Place a pan over medium heat with a shallow layer of oil.
Fry pork chops until golden brown, about 3-4 mins per side.
Drain excess oil on a paper towel and serve hot.