Pan-Fried Breaded Pork Chops
Published April 7, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(8-ounce) center-cut pork chops, about ½-inch thick
- Kosher salt and black pepper
- 2eggs, beaten
- ½cup milk
- Small pinch of cayenne powder
- All-purpose flour, for sprinkling
- 3cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
- 1cup clarified butter, extra-virgin olive oil or lard, plus more as needed
- Lemon wedges, for garnish
Nutritional analysis per serving (4 servings)
835 calories; 66 grams fat; 36 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 42 grams protein; 833 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Step 2
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Step 3
Sprinkle flour generously over the chops on both sides, then shake off excess.
- Step 4
Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Step 5
Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Step 6
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Step 7
Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of ½ inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Step 8
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
Private Notes
Comments
What about using Panko for the breading.
These pork chops were excellent! The most important thing I learned was to bread them early and let sit uncovered in the fridge for a couple of hours. It really made a difference. The crust sautéed beautifully without being greasy or falling off. After sautéing I let them finish cooking in a 300 oven for about 5 minutes. Rave reviews from both of us.
The purpose in using soft bread crumbs is that they will soak up the clarified butter before crisping, which is why the recipe calls for a 1/2" depth of ghee. I heat my cast iron frying pan over med-high heat, but as soon as I lay down the chops I lower it to medium to insure they don't brown too fast.
I used the Japanese Panko bread crumbs and they worked out perfectly.
My chops were 1 inch thick and only 6 oz each bone in. The chops cooked too fast, although after 5 minutes on each side, the chops still were cooked through. YIKES!
Simple recipe that delivers great chops - only thing missing some kind of gravy or sauce to put on top. Family loved the results and will prepared it again.
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