I’m not a huge pork chop fan. (In fact, I can’t even remember the last time I made them!) I do really like all other forms of pork though (which is weird I guess). Chops are just not my favorite thing. They were on sale, however, so I decided to give them another try. My husband really liked them; to me, they were just okay. I would love this dish using chicken though. So, if you like pork chops, I’m sure you;ll like this dish.
- Start by placing your chops in between two sheets of plastic wrap.
- Gently pound your chops until they are about 1/2 inch thick. (Remember to pound both sides of the chops.)
- Set up your dredging stations: Add some flour to a shallow dish.
- Add some panko bread crumbs and grated parmesan cheese to another dish. (Mix to combine.)
- Add some fresh thyme leaves to the panko-cheese mixture. (Use dry thyme if you do not have fresh. Just use less!)
- Stir to incorporate the thyme.
- Complete your dredging station by beating 1 egg in a bowl.
- Season your chops on both sides with s&p.
- Heat some EVOO in the bottom of a skillet over medium-high heat.
- Get ready to dredge your chops. (Make sure your dredging station is close to the stove so you can go right from the panko to the pan.)
- First, press your pork chops in the flour on both sides. (Gentle shake to remove any excess.)
- Next, dip in the egg to coat both sides.
- Last, press in the panko mixture. (Be sure to cover the chops completely.)
- Add to the hot skillet. (Do not overcrowd the pan! Cook in batches if necessary!)
- Cook, flipping once, until golden brown on both sides (about 5-6 minutes per side).
- While the chops finish cooking, slice a lemon in half.
- When the pork chops are finished, place on a paper towel-lined plate to absorb any excess oil.
- Squeeze the juice from the lemon on top of the chops.
I served with just a simple side dish of corn with butter and s&p. Like I said before, it was a good dish. My husband really enjoyed it. Next time, I’ll try it with chicken. Enjoy!