Fried Pork Chops
Parmesan-crusted fried pork chops are breaded in panko and parmesan, then shallow-fried until golden and crispy.
Ingredients
- 6 thin-cut, boneless pork chops
- Salt
- Black pepper
- 2 cloves garlic pressed through garlic press
- Squeeze of lemon about 2 teaspoons
- 1 tablespoon olive oil
- 1/2 cup flour
- 2 eggs whisked
- 1 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- Oil, for shallow frying I use avocado or peanut
- 1 tablespoons chopped parsley
Instructions
Marinate Pork Chops:
Put the pork chops in a large bowl or on a platter. Season with a few pinches of salt and pepper. Add the garlic, lemon juice, and olive oil. Rub the mixture lightly into the chops and let them marinate for at least 20 minutes or up to overnight.Prepare Breading Station:
After marinating, set up a breading station: place flour in a bowl, whisked eggs in another, and combine panko breadcrumbs with grated parmesan in a third bowl. Season the panko-parmesan mix with a little salt and pepper.Bread the Pork Chops:
Coat each pork chop first in flour, then dip into the whisked eggs (let excess drip off), and finally press into the panko-parmesan mixture to cover evenly. Set the breaded chops on a platter until all are done.Fry Pork Chops:
Heat a large skillet or pan over medium-high heat. Add enough oil for shallow frying (about 3/4 cup). When the oil is hot and shimmering, fry the pork chops in batches, adding two or three at a time. Cook for about 3 to 4 minutes per side until golden brown. Transfer to a wire rack to drain. Repeat with the remaining chops.Garnish and Serve:
Garnish with chopped parsley and serve immediately with your preferred side dishes.