Description
Crispy and juicy, these thin bone-in pork chops are seasoned with five-spice powder and plenty of garlic, then coated with Kewpie mayo as a mess-free binder for a crunchy panko crust. Quickly pan-fried until golden and crispy, they’re perfect for busy weeknights.
Ingredients
Scale
- 10 pieces thin bone-in pork chops (about 3 lbs, 1/4" thickness)
- 1 tablespoon minced fresh garlic (about 3 large cloves)
- 1 teaspoon garlic powder
- 2 teaspoons fine ground sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon five-spice powder
- 1/4 cup Kewpie mayonnaise (or your choice of mayo)
- 1 1/2 cups panko breadcrumbs or 1/2 cup corn starch
- Neutral cooking oil (for shallow frying)
Instructions
- Prep and Season the Pork: Clean the pork chops and pat them dry on both sides with paper towels. Transfer them to a medium mixing bowl. Add minced fresh garlic, garlic powder, salt, black pepper, and five-spice powder. Massage the seasoning evenly over both sides of the pork chops and set them aside to marinate for at least 30 minutes.
- Coat with Mayo: Squeeze the Kewpie mayonnaise onto the chops and spread a thin, even coat over both sides. You only need a light layer so the panko or cornstarch can stick.
- Bread the Chops: Place the panko breadcrumbs in a wide, shallow dish. Press each pork chop firmly into the panko, making sure the breading covers both sides evenly and along the edges.
- Pan-Fry: Heat a generous layer of neutral oil in a large skillet over medium-high heat. Working in two or more, add the pork chops in a single layer. Fry for 4 minutes on the first side, until deeply golden and crisp. Flip and cook for another 3 to 4 minutes, until cooked through and crunchy. Transfer the pork chops to a wire rack to drain excess oil then serve.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Appetizer, Side Dish
- Method: Frying, Stovetop
- Cuisine: Asian