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.
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| 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
2 eggs
1/2 cup panko (Japanese bread crumbs)
1/8 cup grated Parmesan
2 tsp dried parsley
Olive oil
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.
1 comment:
Wow, those look yummy. I just took some pork chops out of the freezer to thaw, so what a coincidence that you had just posted about pork chops! Well, maybe not a HUGE coincidence since we are eating LOTS of pork ever since we butchered out hogs :-).
I have never tried tenderizing before, but that sounds like a great idea. Bummer I didn't think to have the butcher shop tenderize them for me when they were cutting them up. My favorite recipe for pork chops (not pork steak, but chops… we like to BBQ pork steak) is to put some thickened, apple-juice-sweetened cooked apples in the bottom of a casserole dish, place salted, peppered and lightly seared chops on top, then uncooked, prepared bread dressing (stuffing) over the top and bake at 350 for about 40 minutes. Very yummy and tender, but that is the ONLY way we have tried that we like them, so I'm excited to try your version for some variety (especially since we have SO MANY chops!).
If you ever want to make a whole pork loin, the best way I have found is to season well (encrust the outside with herbs and salt), sear in a pan or on the BBQ, then roast long and low, like at 200 degrees, almost all day, until it just reaches the internal temp for being done. Then take it out immediately and cover. In fact, I sometimes take it out when it is five degrees below being done, put a cover on it and let it reach the right temp on its own since the hotter outside meat heats the cooler inside meat. Very tender and delicious. Makes a great dinner and even better sandwiches when sliced very thin the next day.
Thanks for the pork recipe. More please!!
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