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Breaded Porkchop with Gravy Steak Sauce

Course Main Dish
Cuisine International


For breaded porkchop:

  • 4 pieces porkchop
  • 1/4 cup calamansi juice
  • 1 tablespoon salt
  • 1/2 cup MAYA All-Purpose Flour
  • 1/2 cup MAYA Cornstarch
  • Salt and pepper to taste
  • 2 pieces eggs beaten
  • 1 cup panko breadcrumbs
  • cooking oil for deep frying

For gravy steak sauce:

  • 1/4 cup butter
  • 2 tablespoons MAYA All-Purpose Flour
  • 1 cup milk
  • 1 piece beef cubes
  • 2 cups water
  • 1 tablespoon soy sauce
  • 2 tablespoons calamansi juice
  • Salt and pepper to taste
  • white onion sliced into rings and lightly sautéed for toppings


  1. In a bowl, marinate porkchop with calamansi juice and salt. Set aside and marinate for 30 minutes to 1 hour.
  2. In another bowl, mix flour, cornstarch, salt and pepper. Mix well.
  3. In a medium-sized pot, heat oil over medium heat.
  4. Drain porkchop marinade, dredge porkchop with flour mixture, dip into the beaten eggs, then coat with panko breadcrumbs.
  5. Deep fry coated porkchop one at a time until golden brown. Set aside.
  6. For gravy steak: In a medium-sized pot, melt butter over medium heat. Once butter is melted add flour and mix well until flour is cooked and fragrant. Slowly add milk.
  7. Add beef cubes into the water and mix well until the cubes dissolve, then add to flour the mixture.
  8. Reduce heat to low and gradually stir the gravy. Add soy sauce and calamansi, continuously stirring. Bring the mixture to a simmer and let it cook until you reach your desired consistency.


  1. Place the breaded porkchop on a plate, pour on gravy steak sauce and top with sautéed white onion. Serve with rice.