Crispy Breaded Pork ChopsJanuary 29, 2013
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
- 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
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.
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.
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
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.