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….
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.
- 4 Boneless Pork Chops
- 1 Cup Panko Bread Crumbs
- 1 Cup All Purpose Flour as needed
- 1 Tablespoon Lawry's Seasoned Salt
- 1/2 Tablespoon butter
- 2 Beaten Eggs
- 2 Tablespoons Vegetable Oil
Pound each of the chops to about 1/4" thick. (You can do this with the palm of your hand with the chops in a heavy duty freezer bag)
Make a small slit with a paring knife into the fat band on each chop to keep them from curling in the pan
Lightly sprinkle both sides of the chops with the seasoned salt.
Heat a cast iron pan to medium low 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 leading up to your skillet. A flour bowl, a bowl with the two beaten eggs and a bowl with the toasted panko
- 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.
Turn up the pan to medium heat and add about 1 teaspoon of oil. Once it begins to shimmer fry the pork chops for 3 to 4 minutes per side