BREADED SKINLESS PORKCHOP

One of my favorite foods are those being fried. I am a huge fan. Whether it is pork or chicken, I do not care. This perhaps is also the most easy way of getting rid of hunger even to those who does not know much on cooking, or not? I had one funny story I remember when I was still at the University and my youngest brother was at home with my Grandma. I was supposed to cook dinner for them but I was still doing some errands and went home late. My brother sent me a SMS and complaining that he was really hungry. I hurriedly went home while wondering why is there smoke outside the house. I looked for the source only to find out that my brother was frying a slab of meat intended for stewing. Checking it out, quarter of the meat was touching the oil. How can he possibly cook and eat it? Since then, I never estimated frying as the most easy way of cooking.

Frying porkloin or porkchop for most Filipinos is one of the most popular fried dish in the Philippines. Breaded or non-breaded, people here just love it. Though I prefer it with breading but my better half wants it as in. (I just follow, I won't dare to argue with my boss). Since this is my blog, I will be sharing a breaded porkloin recipe.

Ingredients:

For the marinade

1/2 kilograms Porkchops, boneless and skinless

Salt and Pepper to season

1/8 tsp Garlic Powder, McCormick

For the batter and breading

1 piece Egg, medium

1 cup All Purpose Flour

1 cup Cold Water

1 package (350 gms) Japanese Breadcrumbs

Procedure: 

1. In a mixing bowl, marinade porkchops in salt, pepper and garlic powder. Place in refrigerator for 8 hours or overnight. Ready for breading.

2. In another mixing bowl, place cold water. Add in egg and whisk until well-blended. Gradually add flour enough to blend all ingredients for the batter. Set aside

3. After marination, dip porkchops in the prepared batter.

4. Coat all porkchops with Japanese breadcrumbs. Arrange in a clean container and let it rest for 30 minutes in refrigerator.

5. While waiting, pre-heat oil at 150°C (302°F).

6. Fry breaded porkchops for 5 - 6 minutes or until golden brown.

7. Drain excess oil in paper towel or strainer. Ready to serve.

Tips:

1. Having a hard time with tough meat of porkchops? You can use baking soda as tenderizer. Add it up in your marinade.

2. Cold water helps in dissolving and mixing flour well and smoothly.

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