Comments on: Deep – fried Breaded Pork Slices

By: Cathy

Cathy — Thu, 10 Dec 2009 01:09:55 +0000

Will try this weekend. This looks so good!

Thanks Connie.

By: mae

mae — Tue, 28 Jul 2009 02:24:34 +0000

hello ms. connie,
i made this for dinner today and mi amigo liked (no he loved it) very much. thanks for the recipe. i baked mine though coz i don’t like the idea of deep frying. health conscious?! lol. the smell actually reminds of chicken joy of jolibee.. did yours smelled like that too?

thanks again and more power!

By: Mark

Mark — Sat, 09 May 2009 03:32:34 +0000

I will try that!

I tried your recipe the other day, but my oil was too hot and the pork chop browned too quickly.

Tasted very good though

By: Connie

Connie — Sun, 26 Apr 2009 02:07:29 +0000

I usually make my own using day-old bread. I put them in a 200oF oven until toasted through, cool them and crush them with a rolling pin.

By: Mark

Mark — Sat, 25 Apr 2009 17:34:58 +0000

Did a search for breaded pork chop pinoy and found your site. Great work!

What kind of breadcrumbs do you use though? I usually use Italian Bread Crumbs, but it doesn’t come out the same as yours.

Thanks!