Chicharon-Crusted Pork Chops

These chicharon-crusted pork chops are still your basic dredge and fry method, so it's easy to make for a simple lunch or quick dinner.
Difficulty
Easy
Servings
4 servings
Prep Time
10 Mins
Active Time
20 Mins

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.

Chicharon Crust

  • 3 cups pork chicharon
  • 1 cup flour
  • 2 eggs, beaten

Pork Chops

  • 4 pork chops, about 100g each
  • salt and pepper, to taste
  • oil, for frying
1

Place chicharon in a food processor and pulse until finely ground. Transfer onto a plate.

2

Prepare the rest of the breading station: place flour and eggs on two separate plates.

3

Take each pork chop and season with salt and pepper.

4

Dredge the pork chop in the flour, followed by the egg, and lastly, the chicharon.

5

Pat until well coated and repeat with all the pork chop pieces.

6

Place a pan over medium heat with a shallow layer of oil.

7

Fry pork chops until golden brown, about 3-4 mins per side.

8

Drain excess oil on a paper towel and serve hot.

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