Breaded Pork Chops With Mushroom Gravy

I am a chef who loves to cook, write recipes, and grow my own ingredients.

These crispy pork chops are marinated in kalamansi juice and fish sauce before being breaded, deep-fried, and served with a delicious mushroom gravy. In this article, let me share my simple recipe.

If you don't have kalamansi juice, I recommend substituting lemon juice.

Cook Time

Ingredients

• 4 slices pork chops, about 1/2-inch thick
• cooking oil, for frying

For the marinade:

• 4 tablespoons fish sauce
• 2 tablespoons kalamansi juice
• 1 teaspooon black pepper

For the breading mixture:

• 3/4 cup all-purpose flour
• 3/4 cup bread crumbs
• 3 eggs, beaten
• 1 tablespoon water
• Pinch of salt
• Pinch of black pepper

For the mushroom gravy:

• 400 grams mushrooms, sliced
• 1 teaspoon garlic, minced
• Cooking oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 chicken cube
• 1/4 teaspoon black pepper
• Salt, to taste

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Utensils

For preparation:

• 1 large plate
• 4 medium bowls
• 9 small bowls
• measuring cups
• measuring spoons
• fork
• chopping board
• knife

For cooking:

• frying pan
• skimmer
• tong
• cooling rack
• saucepan
• cooking spoon

Instructions

1. Marinate the pork chops with kalamansi juice, fish sauce and black pepper. Place inside the fridge for at least 4 hours.
2. Before taking the pork chops out of the fridge, prepare the breading mixture. Crack and beat eggs in a bowl. Add water. In separate bowls, season flour and bread crumbs with salt and black pepper. Set aside.
3. After marinating the pork chops, coat each piece in the breading mixture. Follow this simple breading procedure: flour, egg, flour, egg, and breadcrumbs. Press the pork chop firmly to compact the breading in order to prevent it from falling apart. Set aside.
4. Heat a frying pan and pour in some cooking oil.
5. When the oil is hot enough, pan-fry each piece of breaded pork chop over low to medium heat. Cook each side until the color turns golden brown.
6. Once cooked, transfer the pork chops to a cooling rack or a plate lined with a paper towel. Set aside.
7. Heat oil in a saucepan. Saute garlic and mushroom. Cook until tender. Set aside.
8. Using the same saucepan, heat oil and butter. Add all-purpose flour to make a roux. Cook until golden brown.
9. Slowly add water while stirring. Stir in chicken cube until diluted.
10. Add the sauteed mushrooms. Season with salt and pepper.
11. Once ready, pour into a gravy sauce boat or a bowl.
12. Serve with rice and enjoy.

Tips and Techniques

• Taste the marinade before using it.
• If you don't have kalamansi juice, you can substitute lemon juice.
• Serve breaded pork chops with mushroom gravy as it is or with rice.
• Achieve a more moist and crispy texture of fried foods by freezing before frying.
• Use fresh or canned mushrooms.
• Replace chicken cube and water with all-natural chicken broth.
• Do not overcrowd the frying pan to maintain the oil temperature for even cooking.
• Add cooking oil into the butter to avoid burning the butter.
• Choose any kind of bread crumbs available.
• Make a roux to thicken up the mushroom gravy.
• Cook the roux until golden brown to achieve a brighter brown color for the mushroom gravy.

More Deep-Fried Meats

• How to Cook Breaded Fish and Chips
  Fish and chips is a popular snack in Europe that originated in Great Britain. In my simple recipe, I put a Japanese twist on the snack by using Panko bread crumbs.
• How to Make Chicken Lollipops Out of Chicken Wings
  How do you make chicken lollipops? I make mine with either the wingettes or drumettes of chicken wings. I'll show you my step-by-step procedure for making this delicious finger food.

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