Focused recipe
Crusted Pork Chop with Adobo Rice Recipe
This Crusted Pork Chop with Adobo Rice Recipe was what I made for breakfast. Sometimes, I love having rice for breakfast on big days wherein I expecting every hour to be busy. I need the strength and energy to boost my brain and keep-up with the tasks ahead.
Cuisine not specified Updated 6/25/2014
Ingredients
Measured from the catalog payload.
- 4 pieces pork chop
- 1 cup panko bread crumb
- 2 egg beaten
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup cooking oil
Instructions
6 cooking steps
- Rub salt and pepper on the pork chops. Let it stay for 15 minutes.
- Heat the cooking oil in a frying pan. Once the oil gets hot, adjust the heat to low.
- Arrange the eggs and breadcrumbs in separate bowls. Dip each pork chop into the beaten eggs and then dredge with breadcrumbs. Make sure that the entire pork chops are completely covered.
- Pan fry the pork chops for 6 to 9 minutes per side depending on the thickness of the pork chop. Note: you can increase the heat gradually if needed. Remember that too much heat can burn the outer part of the pork chop while leaving the center raw. Adjust the heat as necessary.
- Remove the fried crusted pork chop from the frying pan. Transfer to a serving plate with Adobo rice and egg.
- Serve. Share and enjoy!
Catalog details
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Pork No tags Public recipe Revision 1