Ingredients
3 boneless pork chops, ½-inch (1.3 cm) thick, trimmed
2–3 tbsp (30–45 mL) olive oil, for frying
¼ cup (30 g) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) garlic powder
1 tsp (5 mL) paprika
½ tsp (2.5 mL) black pepper
2 large eggs
1 cup (60 g) Panko breadcrumbs
1 lemon, cut into wedges
To Serve
Creamy mashed potatoes
Garden salad
Directions
- Pour enough olive oil into a 10- or 12-inch (25–30 cm) heavy-bottomed skillet to coat the bottom. Heat over medium-high heat.
- Trim any excess fat from the pork chops. Place each chop between two sheets of parchment paper and pound to approximately ¼-inch (6 mm) thickness using a meat mallet or heavy rolling pin.
- In a shallow bowl, combine the flour, salt, garlic powder, paprika, and black pepper.
- Whisk the eggs in a second shallow bowl until smooth.
- Place the Panko breadcrumbs in a third shallow bowl.
- Coat each pork chop by dredging it in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat evenly with the Panko breadcrumbs, pressing gently so they adhere.
- Carefully place the breaded pork chops into the hot oil. Cook for 3–5 minutes per side, until golden brown and the internal temperature reaches 140°F (60°C).
- Transfer the pork chops to a paper towel-lined plate and sprinkle lightly with additional salt while still hot.
- Serve immediately with creamy mashed potatoes, a fresh garden salad, and lemon wedges on the side.
TIP: Pound the pork chops to an even thickness so they cook evenly. Press the Panko breadcrumbs firmly onto the pork for an extra crispy coating. Don’t overcrowd teh pan; fry in batches if necessary. Serve immediately with creamy mashed potatoes and a crisp garden salad for a complete, well-balanced meal.
Recipe and photo compliments Pick Pork
pickpork.ca
