Here’s an Easy Way to Take Simple Pork Chops up a Notch—Coat Them with Chicharon

August 3, 2020

We see your breaded pork chops, Parmesan-crusted pork chops, corn flake-coated pork chops; and we raise you our chicharon-crusted pork chops. (Did we say pork chops too many times? Pork chops.) This version gives these cuts of pork a crunchy, flavorful crust, without distracting you from a well-seasoned piece of meat.


This recipe has no added complications. It’s still your basic dredge, then fry method. So it’s easy to make for a simple lunch or quick dinner. A food processor is the way to go for fine, even crushed chicharon. But if you don’t have one, you can easily crush it with your hands.

P.S. Shout-out to Meya and Kimmie’s brother in-law Joey for inspiring this recipe!

Chicharon-Crusted Pork Chops

  • Serves: 4 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy
  • Special tools: Food processor


Chicharon Crust

  • 3 cups chicharon
  • 1 cup flour
  • 2 eggs, beaten

Pork Chops

  • 4 pork chops, about 100g each
  • Salt and pepper, to taste
  • Oil, for frying


  1. Place chicharon in a food processor and pulse until finely ground. Place on a plate.
  2. Prepare rest of breading station; place flour and eggs on two separate plates.
  3. Take each pork chop and season with salt and pepper.
  4. Dredge the pork chop in the flour, followed by the egg, then the chicharon.
  5. Pat until well coated and repeat with all the pieces of pork chop.
  6. Place a pan over medium heat with a shallow layer of oil.
  7. Fry pork chops until golden brown all over, about 3-4 minutes per side.
  8. Drain excess oil on paper towels before serving.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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