I promise you, this will be the killer pork chops. No joke, I could eat 5 pork chops all by myself, my husband was on the floor seeing me eating non stop lol ! This pork chop is a mix of crispy Japanese pork chop and adding some Korean and Chinese marinade element inside. This pork chop goes well with a cold nice beer (like what I did with my husband). Or on a nice green salad or basically anything that you like. Hope you will like them. Happy cooking!
- 6-7 pork chop (I used large pork tenderloin, in butterfly cut)
- 1/2 – 1 cup of Japanese panko
- 2 eggs
- ½ – 1 cup flour
Pork chop marinade:
- ½ tsp Chinese five spices powder
- 2 tsp sake
- ½ tbsp soy sauce
- 1 tbsp water
- ½ tsp corn starch
- 1 full tbsp Korean bean paste
- 2-3 cloves minced garlic
- 1-2 tsp oil (helps the marinade to blend together)
- Cut your pork tenderloin in butterfly to obtain a larger piece of pork chop. Or you could just use normal pork chop from grocery
- For butterfly cut, take your pork tenderloin and make one cut (but don’t cut through) and cut through the meat only on the second cut
- I like to flatten my pork a little bit with my meat flattener. It will be easier to cook and it will be quicker to cook
- Add all your pork chop marinade into a bowl and mix marinade well
- Add pork chop into sauce, let it marinate for 30min-1 hr (always ideal if overnight)
- Prepare 3 plates; one with flour, one with egg and one with Japanese panko
- Heat pan with oil inside, enough oil to cover at least half of your pork chop. I don’t like to put too much oil. I will add more on the way as I see there is less oil during cooking (Tip 1)
- Take one pork chop and dip into flour plate both side. Shake off excess flour. Do the same and dip into the egg plate and lastly into the panko plate
- Add pork chop into heated oil and cook (Tip 2)
- For pork chop that I have flatten, it takes about 2.5 minutes each side to cook through. (Tip 3)
- Ready to serve!!
- After frying 2 or 3 pork chops, I like to filter my oil because the oil taste no good if you keep frying the burn panko.
- To make sure your oil is hot enough, dip your wooden chopstick into the oil, if it creates nice little bubbles then your oil is good to go.
- The National pork board recommend an internal temperature at 160F for pork serving. Source: http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-eng.php