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….
- 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
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.