Breaded and Fried Pork Loin Chops: The Perfect Recipe.
Do you dream of a pork loin chop that’s crispy on the outside and juicy on the inside? With this easy and quick recipe, you can achieve a perfect main course for the whole family. Pork loin is a tender and flavorful cut of meat that is perfect for breading and frying. The golden and crispy breading creates an irresistible contrast with the tenderness of the meat. In this recipe, I’ll explain step by step how to prepare perfect breaded pork loin chops. I’ll also give you some tips for achieving a crunchy breading that doesn’t come off during cooking.
What are you waiting for? Get cooking and try this delicious recipe!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 423.70 (Kcal)
- Carbohydrates 16.57 (g) of which sugars 1.40 (g)
- Proteins 28.95 (g)
- Fat 26.29 (g) of which saturated 12.95 (g)of which unsaturated 15.82 (g)
- Fibers 1.08 (g)
- Sodium 611.74 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.3 lbs pork loin
- 3 eggs
- 1.5 cups breadcrumbs
- 10 tbsps ghee
- 1 pinch fine salt
- as needed flour
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan Riess
Steps
First, it’s important to trim the excess fat from the loin. Excess fat can make the meat greasy and heavy. The fat can burn during cooking, giving the meat an unpleasant taste. By removing the excess fat, you’ll have leaner and more flavorful meat. However, be careful not to remove too much fat, or the meat will become too dry during cooking.
After removing the excess fat, cut the loin into slices about half an inch thick if you prefer a tender and flavorful bite, or thinner if you’re looking for a crispier texture.
Now that you’ve cut the loin slices, wrap each slice in plastic wrap or parchment paper. Gently pound the meat using a smooth meat tenderizer until you achieve a uniform thickness of about half an inch. Pound the meat with light and regular blows to soften and tenderize it.
This will make your loin softer and more flavorful to enjoy.
Coat each slice of loin, previously cut and pounded with a meat tenderizer, in flour, ensuring to remove the excess flour with your hands.
Next, dip each flour-coated slice of loin into beaten egg with a pinch of salt and, if you like, a pinch of grated Grana Padano cheese.
Lastly, after coating them first in flour, then in egg, coat the loin slices in breadcrumbs and set them aside until you’ve breaded them all. You can also stack them on a plate after breading.
Fry the chops. The best way to fry the chops is to use ghee, but if you don’t have ghee available, you can use regular butter, but it’s important to: Melt the butter over low heat to prevent it from burning. Do not fry at too high a temperature.
As soon as the butter has melted, gently place the chops in the butter and start frying over medium-low heat for 5-7 minutes per side, depending on the thickness of the meat. If you want an even crunchier breading, you can fry the chops for an extra minute per side.
Finally, after frying them all, place the chops on absorbent paper to drain the excess oil. When they are well-dried, salt them to prevent the moisture from the salt from making them soggy. Salting the meat when it’s still too hot, the salt can draw water to the surface and make the meat soggy. Therefore, it’s advisable to salt the chops only when they are well-dried.
And there you have it, your breaded and fried pork loin chops are ready to be enjoyed! Savor them while they’re still hot, accompanied by some fried potatoes or a side dish of your choice. Enjoy your meal from DadCook!
Tips for a Perfect Breading that Sticks:
To achieve a perfect breading that doesn’t come off during cooking, follow these simple tips: Dry the meat well: before breading, make sure the meat is well-dried. If it’s moist, the breading won’t adhere well. Press the breading firmly: after breading the meat, press firmly with your hands to make it adhere. Don’t flip the chops too often: let the chops cook for a couple of minutes on each side before flipping them. Drain the chops on absorbent paper: after frying, drain the chops on absorbent paper to remove excess oil. Add a pinch of salt to the breading: this will help with adhesion.
If you want an even crunchier breading: you can let the chops rest in the refrigerator for 30 minutes before frying them.
With these tips, you can achieve pork loin chops with a crunchy and irresistible breading!
With these tips, you can achieve pork loin chops with a crunchy and irresistible breading!
Wine Pairing
Wine to pair with breaded and fried pork loin chops: The breaded and fried pork loin chops are a flavorful and crunchy main course. To accompany this dish, it’s advisable to choose a fresh and light white or red wine with good acidity to contrast the fattiness of the meat.
Here are some suggestions:
White wine: Vermentino: a Ligurian wine with notes of citrus, white flowers, and almonds.
Soave: a Venetian wine with notes of green apple, white peach, and flint.
Fiano di Avellino: a Campanian wine with notes of yellow flowers, tropical fruit, and minerality.
Red wine:
Pinot Noir: a versatile wine with notes of red fruits, spices, and vanilla.
Sangiovese: a Tuscan wine with notes of cherry, plum, and tobacco.
Nero d’Avola: a Sicilian wine with notes of black fruits, chocolate, and licorice.
Other suggestions: If you prefer a rosé wine, you can try a Chiaretto di Bardolino or a Cerasuolo d’Abruzzo. If the chops are accompanied by a vegetable side dish, you can choose a more aromatic white wine, such as a Sauvignon Blanc or a Riesling. If the chops are accompanied by fried potatoes, you can choose a fuller-bodied red wine, such as a Barbera or a Nebbiolo.
Ultimately, the choice of wine depends on your personal tastes and the type of side dish accompanying the chops. Enjoy your meal!
