Fried Pork Chops
Fried Pork Chops
Ingredients
For the Pork Chops
- 4 thin-sliced pork chops
For the Marinade
- 2 tablespoons lemongrass paste
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper, to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
For the Breading
- 1 egg
- 1 tablespoon water
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
For Frying and Serving
- 4 cups oil, for deep frying, or as needed to submerge pork chops
- 4 cups cooked rice, for serving
- 4 fried egg, for serving
- 1/2 cup Vietnamese dipping sauce, Nuoc Cham, for serving
Instructions
- 1
Take the thin-sliced pork chops and score them in a crisscross pattern on both sides using a sharp knife. Then, pound the pork chops flat using a meat mallet to tenderize them.
⏱️ 10 min
- 2
Place the tenderized pork chops in a large bowl. Add the lemongrass paste, minced garlic, minced shallots, fish sauce, oyster sauce, soy sauce, sugar, black pepper, vegetable oil, and sesame oil to the bowl. Mix all ingredients thoroughly with the pork chops, ensuring they are well coated. Marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator for best flavor.
⏱️ 10 min
- 3
Prepare the breading station. In one bowl, crack the egg and add the water. Whisk until well combined to create the wet mixture. In a second bowl, combine the all-purpose flour, cornstarch, salt, and garlic powder. Mix the dry ingredients well.
⏱️ 5 min
- 4
Take one marinated pork chop and dip it completely into the wet egg mixture, ensuring it's fully coated. Transfer the wet pork chop to the dry flour and cornstarch mixture. Press firmly to ensure it is fully coated on all sides. Shake off any excess flour. Repeat the breading process for all remaining pork chops.
⏱️ 10 min
- 5
Heat enough oil for deep frying in a wok or deep pan over medium-high heat. Heat the oil to 325°F (160°C). Carefully place the breaded pork chops into the hot oil, frying in batches to avoid overcrowding the pan and dropping the oil temperature. Fry for 3-4 minutes until the pork chops are golden brown. Remove the pork chops from the oil and place them on a wire rack to drain excess oil.
⏱️ 8 min•🌡️ 325
- 6
Increase the oil temperature to 375°F (190°C). Return the previously fried pork chops to the hotter oil. Fry for an additional 1-2 minutes until they are deeply golden brown and extra crispy. Remove the pork chops from the oil and place them back on the wire rack to drain.
⏱️ 5 min•🌡️ 375
- 7
Slice the crispy fried pork chops into strips. Serve hot with a side of cooked rice, a fried egg, and a drizzle of Vietnamese dipping sauce (Nuoc Cham).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Pork Chops
For the Pork Chops
- 4 thin-sliced pork chops
For the Marinade
- 2 tablespoons lemongrass paste
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper, to taste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
For the Breading
- 1 egg
- 1 tablespoon water
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
For Frying and Serving
- 4 cups oil, for deep frying, or as needed to submerge pork chops
- 4 cups cooked rice, for serving
- 4 fried egg, for serving
- 1/2 cup Vietnamese dipping sauce, Nuoc Cham, for serving
Instructions
- 1
Take the thin-sliced pork chops and score them in a crisscross pattern on both sides using a sharp knife. Then, pound the pork chops flat using a meat mallet to tenderize them.
⏱️ 10 min - 2
Place the tenderized pork chops in a large bowl. Add the lemongrass paste, minced garlic, minced shallots, fish sauce, oyster sauce, soy sauce, sugar, black pepper, vegetable oil, and sesame oil to the bowl. Mix all ingredients thoroughly with the pork chops, ensuring they are well coated. Marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator for best flavor.
⏱️ 10 min - 3
Prepare the breading station. In one bowl, crack the egg and add the water. Whisk until well combined to create the wet mixture. In a second bowl, combine the all-purpose flour, cornstarch, salt, and garlic powder. Mix the dry ingredients well.
⏱️ 5 min - 4
Take one marinated pork chop and dip it completely into the wet egg mixture, ensuring it's fully coated. Transfer the wet pork chop to the dry flour and cornstarch mixture. Press firmly to ensure it is fully coated on all sides. Shake off any excess flour. Repeat the breading process for all remaining pork chops.
⏱️ 10 min - 5
Heat enough oil for deep frying in a wok or deep pan over medium-high heat. Heat the oil to 325°F (160°C). Carefully place the breaded pork chops into the hot oil, frying in batches to avoid overcrowding the pan and dropping the oil temperature. Fry for 3-4 minutes until the pork chops are golden brown. Remove the pork chops from the oil and place them on a wire rack to drain excess oil.
⏱️ 8 min•🌡️ 325 - 6
Increase the oil temperature to 375°F (190°C). Return the previously fried pork chops to the hotter oil. Fry for an additional 1-2 minutes until they are deeply golden brown and extra crispy. Remove the pork chops from the oil and place them back on the wire rack to drain.
⏱️ 5 min•🌡️ 375 - 7
Slice the crispy fried pork chops into strips. Serve hot with a side of cooked rice, a fried egg, and a drizzle of Vietnamese dipping sauce (Nuoc Cham).
⏱️ 2 min