In this simple recipe from Atlanta chef Ford Fry, thinly pounded pork chops cook in just minutes, resulting in supercrispy, juicy meat.
Slideshow:More Pork Recipes
2 large eggs
1 tablespoons whole milk
1 cup all-purpose flour
2 cups panko (2 1/2 ounces)
Four 6-ounce boneless pork loin chops, pounded 1/3 inch thick
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Lemon wedges, for serving
How to Make It
Preheat the oven to 300°. In a shallow bowl, beat the eggs with the milk. Put the flour and panko into 2 separate shallow bowls. Season the pork with salt and pepper; dredge in the flour, then dip in the eggs and coat with the panko, pressing lightly to help it adhere.
Set a rack on a baking sheet. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add 2 pieces of pork and cook over moderately high heat until golden, about 2 minutes. Flip the pork, add another tablespoon of butter to the skillet and cook until the pork is golden brown and cooked through, about 3 minutes. Transfer to the rack and keep warm in the oven. Wipe out the skillet and repeat to fry the remaining 2 pork chops. Transfer the chops to plates and serve with lemon wedges.
Serve this pork dish with a ripe, full-bodied German Riesling.
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