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Crispy Breaded Pork Chops

Every now and then I get a craving for some home cooked food.  Nothing infused with a cilantro-harissa chutney.  Nothing from a celebrity chef.  Nothing requiring a terrine mold.

Just something simple like a crispy pan fried pork chop.  The kind that still has a little bit of oil on the outside and doesn't need any sauce...



And the best part is that they are super easy to do.  It's a basic breading technique (which I similar to what I use for the almond crusted tilapia) involving a flour dredge, egg wash and an outer breading.  It's so fundamental that it's even a listed recipe in the Culinary Institute of America's "The Professional Chef" cookbook.  Though in their case it's a pan fried veal cutlet....

Crispy Pan Fried Pork Chops Recipe

Ingredients
  • 4 Boneless Pork Chops
  • Bread crumbs (or panko), as needed
  • All purpose flour, as needed
  • Lawry's Seasoned Salt 
  • 1/2 T butter
  • 2 eggs


Instructions

First, pound each of the chops to about 1/4" thick. I like to place them in a heavy duty zip-top freezer bag and pound them with the palm of my hand.

Tip: Have you noticed how when you flip the chops over, sometimes they tend to curl up?  If you look closely at the picture, you'll see I made a small slit on the side of the chops in the band of fat.  This keeps the curling from happening.

Give them a sprinkle on both sides with the seasoned salt.  This is the secret ingredient.  Some people season their bread crumbs.  I actually prefer to season the meat directly.

Pounding pork chops flat to 1/4"

Next, heat up a skillet and melt your butter until the foam subsides.  Toss in your breadcrumbs and toast them until they start to brown.

Toasting bread crumbs in butter in a skillet

Set up a Breading Station by placing all necessary ingredients in a row leading up to your skillet.

Start with the pork chops, of course.

Your second bowl should have the 2 eggs, lightly beaten

The final bowl, next to the skllet, should be your bread crumbs



Start by dredging each chop in the flour.  Coat them lightly and shake off any excess flour.

Follow with the egg wash and then press the bread crumbs all over the chops.  Place all of them on a plate and  make sure your pan is ready to go.



Once the oil is hot enough - it should be shimmering - fry each chop for 3-4 minutes per side to give them a nice golden brown color and cook thoroughly.

Now with that remaining oil in the pan...if you're really up for a treat, scramble some eggs.  Or maybe saute some fresh spinach.  Well, go ahead and do both.  That's a pretty tasty meal.