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!).
Start by setting up your breading station…
- Crack an egg into a bowl.
- Whisk in 2 tablespoons of milk. (I used skim.)
- Pour about ½ cup flour into a shallow dish.
- Season with some ground black pepper.
- Stir with a fork to incorporate the pepper.
- Pour ½ cup Italian style breadcrumbs into another shallow dish.
- 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!)
- Pound your chops to your desired thinness. (It’s quite the workout for your arm!)
- If you want your chops even thinner (like me), butterfly them (aka carefully slice them in half).
- Heat some canola oil in a large skillet over medium-high heat.
- Press your chops into the flour.
- Shake off any excess.
- Dip the chops in the egg mixture.
- 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!
Two Years Ago: Roasted Brussels Sprouts
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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