Pan Fried Pork Chops

I recently gave pork chops another try…it didn’t really work for me.

Don’t get me wrong, the chops had good flavor.  My husband enjoyed them.  I’m just not a boneless pork chop fan I guess.  To me, the meat is tough and a bit chewy.

I tried *really* hard to make these chops tender too.  I pounded them out, then butterflied them, then pounded some more.  They still weren’t to my liking.  I think I’ll stick to chicken from now on…

If you are a fan of pork chops, though, then you should give this recipe a try.  It’s simple and quick, perfect for a busy weeknight.  And, I did enjoy the breading on the pork; it was cheesy and delicious.  I served it with a quick and easy garlicky broccoli rabe (recipe coming real soon!).

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Start by setting up your breading station…

  • Crack an egg into a bowl.

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  • Whisk in 2 tablespoons of milk.  (I used skim.)

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  • Pour about ½ cup flour into a shallow dish.
  • Season with some ground black pepper.

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  • Stir with a fork to incorporate the pepper.

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  • Pour ½ cup Italian style breadcrumbs into another shallow dish.

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  • Place your pork chops between two pieces of plastic wrap.  (I apparently ran out of plastic wrap, so I used wax paper instead…always improvising!)

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  • Pound your chops to your desired thinness.  (It’s quite the workout for your arm!)

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  • If you want your chops even thinner (like me), butterfly them (aka carefully slice them in half).

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  • Heat some canola oil in a large skillet over medium-high heat.
  • Press your chops into the flour.
  • Shake off any excess.

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  • Dip the chops in the egg mixture.

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  • Press each chop into the breadcrumbs, until fully coated.

  • Place the chops in the skillet.

  • Cook until golden brown, about 5 minutes per side (depending on the thickness of your chops).

Serve immediately.

Top each chop with some grated Parmesan cheese.  Enjoy!

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Pan Fried Pork Chops (serves 4)

 

INGREDIENTS:

  • 1 egg
  • 2 tablespoons skim milk
  • ½ cup flour
  • 2 teaspoons ground black pepper
  • ½ cup Italian style breadcrumbs
  • 4 tablespoons canola oil
  • 4 boneless pork chops, butterflied and pounded thin
  • 8 tablespoons Parmesan cheese, grated

 

DIRECTIONS:

  • Combine the egg and milk in a bowl.
  • Whisk together.
  • Pour the flour out onto a shallow dish.
  • Add the pepper, and stir until fully incorporated.
  • Pour the breadcrumbs out onto another shallow dish.
  • Heat the oil in a large skillet over medium-high heat.
  • Press each pork chop into the flour, coating both sides.
  • Gently shake off any excess flour.
  • Dip the pork into the egg mixture.
  • Press both sides of the pork into the flour.
  • Fry the pork chops in batches, until golden brown, about 5 minutes per side.
  • Top each chop with some of the grated Parmesan cheese.

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