Crunchy on the outside, juicy inside—this breaded pork chop turns a simple bowl of noodles into a satisfying, restaurant-style meal. Finish it with a light drizzle of salad dressing or tomato sauce for a quick, tangy lift.

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Key Info

• Time: ~25 minutes

• Serves: 1

• Difficulty: Easy–Medium

• Texture: crispy pork + springy noodles

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Ingredients (1 serving)

Pork

• 1 pork chop (boneless preferred)

• 1 tbsp light soy sauce

• ¼ tsp black pepper

• 3–5 slices ginger

Breading

• 2–3 tbsp all-purpose flour

• 1 egg, beaten

• ½ cup breadcrumbs (panko recommended for extra crunch)

Noodles

• 1 serving noodles (your choice)

• Hot water for boiling

To finish (choose one)

• 1–2 tsp salad dressing (Japanese sesame dressing works great), or

• 1–2 tsp tomato sauce / ketchup

Optional

• Shredded cabbage or lettuce (for crunch)

• Sesame seeds or chopped scallions

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Step-by-step Instructions

1) Prep + marinate + bread the pork chop

1. Place the pork chop between two sheets of parchment/plastic wrap.

2. Pound until evenly flattened (aim for even thickness so it cooks through without drying).

3. Marinate with light soy sauce, black pepper, and ginger slices for 15 minutes.

4. Prepare 3 coating plates:

   • Plate A: flour

   • Plate B: beaten egg

   • Plate C: breadcrumbs

5. Coat the pork chop in this order:
   flour → egg → breadcrumbs
   Press the breadcrumbs firmly so the crust sticks well.

Pro tip: If you have time, rest the breaded pork for 3–5 minutes before frying—helps the coating set.

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2) Pan-fry until golden + cook the noodles

Fry the pork

1. Heat a generous layer of oil in a pan over medium heat.

2. Fry the pork chop until golden and crispy on both sides, flipping once.

3. Transfer to a rack or paper towel to drain excess oil.

Cook noodles

1. While the pork rests, boil noodles in another pot until done.

2. Drain well and place in a serving bowl.

Pro tip: Medium heat keeps the crust crisp while letting the inside cook through—too hot and the breadcrumbs brown before the pork is ready.

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3) Assemble the bowl

1. Slice the crispy pork chop into bite-size strips.

2. Arrange on top of the noodles.

3. Drizzle lightly with salad dressing for a creamy, nutty finish, or tomato sauce for a classic tangy taste.

4. Optional: add shredded cabbage/greens for balance and crunch.

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Serving Notes & Variations

• Extra crispy: use panko + press firmly when coating.

• More refreshing: serve with shredded cabbage + sesame dressing.

• More “comfort-food”: go with tomato sauce/ketchup and a soft-boiled egg on the side.