- 3 cups chicharon
- 1 cup flour
- 2 eggs, beaten
- 4 pork chops, about 100g each
- Salt and pepper, to taste
- Oil, for frying
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!