Growing up, we ate pork chops that had been salted and peppered, then broiled. We liked them (especially with A1 Sauce), but since then, we've both discovered other ways of preparing them. Sumiko wrote about how she pan fries hers here. I recently found boneless pork loin on sale, so I bought one, knowing I'd be able to get more than one meal out of it. I hadn't ever used a pork loin before, so I went searching for recipes. I came across a lot of pork chop recipes, which looked delicious, but there was one in particular that stood out to me. I sliced four chops off the loin and froze the rest of the loin to use in another recipe at a later time.
|I like thin pork chops, so I cut mine quite thin (approx. 1/3-inch).|
Breaded Pork Chops
4 boneless pork chops
Salt and pepper, to taste
1/4 cup flour
1/2 cup panko (Japanese bread crumbs)
1/8 cup grated Parmesan
2 tsp dried parsley
Lemon juice, A1, or BBQ sauce
Place pork chops between plastic wrap in a single layer; pound to tenderize. Salt and pepper both sides of the meat; set aside.
To bread the pork chops, you'll need 2 plates (or pie pans) and a bowl. On one plate, place your flour. In the bowl, put your eggs, and beat well. On the last plate, mix the panko, Parmesan, and parsley.
Coat the bottom of a large skillet with olive oil and preheat over medium-high heat. In the meantime, dip pork chops in flour, egg, then in the panko mixture. Set aside until the pan is hot.
Place the pork chops in a single layer on the bottom of the skillet, which should be hot enough that they sizzle when you put them in. Cook 3-4 minutes per side (depending on thickness), or until the breading is golden brown and they reach an internal temperature of 160 degrees.
Lightly, drizzle with lemon juice or serve with A1 or BBQ sauce for dipping.