March 9, 2021

Crispy Golden Pork Chops with Yuzu Sauce

This is the ultimate comfort food. Whenever I feel like treating myself, crispy golden pork chop with yuzi sauce is my number one choice. Just thinking about the hot, crispy juicy pork makes my mouth water. For The whole process of making this dish is very meditative. Maybe it is because each piece of pork chop receives the same loving care and my complete attention from beginning to end. I am so focused on cooking that I don’t think of anything else.

This recipe is not difficult to recreate. Dont be intimidated by shallow frying, it is easy! If everything is prepped right, clean up is simple as well. I don’t use special tools or a thermometer, just a frying pan and a basket for cooling.

Crispy Golden Porkchop Recipe

Prep time: 15 minutes
Marination time : from 6 to 24 hours.
Cooking time: about 20 minutes for 4 pieces

Ingredients:

About 1.2 pounds of pork chop, 4 pieces, with or with out bones.

For Marination:
1 teaspoons salt
1 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon olive oil
1 tablespoon water or broth
1 tablespoon plain yogurt (optional)
1 clove garlic, smashed

For Frying: place each ingredient in its own plate.
2 large eggs beaten
1 cup flour
1 1/2 cup panko (Asian bread crumbs )
Oil for frying

Cooking Method:

1. Prepare pork chop for marination by cleaning and drying each piece. In a glass box or a storage bag, place all pork chops and mix with all the marination ingredients. Keep in the fridge until needed.

2. 1 hour before cooking, remove pork chops from the fridge so it is closer to room temperature.

3. Take each piece of pork chop, and lightly blot with a paper towel. Set aside.

4. Prep the Ingredients for deep frying. Placing everything in its own plate. Set it beside your cooking area.

5. In a frying pan or small pot, pour in about 1/2 inch of oil. Heat oil over medium high heat. You will know it is ready when you place the tip of a a wooden chopstick to the bottom of the pan and it bubbles around it.

6. Cover porkchop in the flour. Shake off extra.

7. Take the floured porkchop and dip it into the egg mixture so it is completely covered.

8. Lastly, place the porkchop in the panko, making sure it is evenly covered.

9. Place porkchop slowly into the hot oil. It should sizzle. Cook each side for about 3 minutes. Turn over and cook the other side. It should be a golden brown color. Porkchop should be juicy, not over cooked.