Every now and then I get a craving for some home cooked easy comfort food. Nothing infused with a cilantro-harissa chutney. Nothing from a celebrity chef. Nothing requiring a terrine mold. Just something simple like these crispy breaded pork chops. 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 prepare. This is 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.
In fact, it’s so fundamental that it’s even a listed recipe in the Culinary Institute of America’s “The New Professional Chef” cookbook. Though in their case it’s a pan fried veal cutlet….
Getting Pork Chops Ready for Cooking
One of the most frustrating outcomes when cooking pork chops in a skillet is when they curl up on one side. This happens when the fat band on the outside of the pork chops contracts in reaction to the intense heat.
Take a paring knife and carefully make a slit in the side of the pork chop, about a 1/8″ deep, and you won’t have this problem.
Another key technique is to pound them all out so they are the same uniform thickness. You can do this with a resealable plastic bag and a rubber mallet.
Basic Pork Chop Coating Technique
To make your own crispy breaded pork chops, you’ll need to set up a simple assembly line with flour (optional), an egg wash and toasted bread crumbs.
|The first step is to toast your breadcrumbs. |
This will give them a golden color and a crispier final texture
|Give each pork chop a dip in the beaten eggs, |
allow any excess to drip off and then press on the
|Once you have them all coated, |
they are ready to cook!
Cook the breaded pork chops for 4 to 5 minutes per side. The side you put down first will typically always brown the best and will be the presentation side. I usually give it an extra minute on this 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.
- 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 4 to 5 minutes per side