Crisp panko-crusted pork chops make a hearty plate when served alongside savory adobo rice and egg.
30 minutes · Serves 4
Ingredients for Crusted Pork Chop with Adobo Rice
4 pork chops, 5 to 8 oz each
1 cup panko breadcrumbs
2 eggs, beaten
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup cooking oil
How to cook Crusted Pork Chop with Adobo Rice
1.Season the pork chops all over with salt and ground black pepper, then let them stand for 15 minutes.
2.Place the beaten eggs in one bowl and the panko breadcrumbs in another shallow bowl.
3.Heat the cooking oil in a frying pan; once hot, lower the heat so the coating can brown without burning before the pork cooks through.
4.Dip each pork chop in beaten egg, then coat completely with panko breadcrumbs, pressing gently so the crumbs adhere.
5.Pan-fry the pork chops for 6 to 9 minutes per side, adjusting the heat gradually as needed, until the crust is golden and the center is cooked through.
6.Transfer the crusted pork chops to a serving plate and serve hot with adobo rice and egg if available.
