Here is one of my husband’s favorite proteins, and many folks’, too, around the New Orleans area…..people LOVE to eat pork chops with their Red Beans and Rice on a Monday. This recipe is using thin cut (about 1/2 inch thick), boneless, pork chops, which are dipped in Italian Bread Crumbs, and fried to perfection. This recipe is for 8 pieces, which will give you 4 servings. They cook rather quickly, so please watch them closely. Here we go…..
8 thin cut, boneless pork chops, washed
1 1/2 – 2 cups of Italian Bread Crumbs
sea salt (depending on the brand of bread crumbs you will use, you may need to add some salt for flavor, only about 1/4 teaspoon mixed into the egg mixture)
1 egg, beaten, with about 2 tablespoons of water
vegetable oil for frying (only enough to coat the bottom of your pan)
non stick pan
bowl for the egg mixture
bowl for the bread crumbs mixture
plate lined with paper napkins or paper towels
On medium heat, warm your non stick pan and oil. Dip your pork chops in the egg mixture (this is done for the bread crumbs to stick to your pork chops), then dip your pork chops in the bread crumbs (if possible, always use one hand to dip the pork chop in the egg with, and one hand to dip the pork chop in the bread crumbs with. If not, then your hands with the egg mixture will get coated with the bread crumbs, too). Cook your pork chops for about 6 minutes, on each side. You are looking to achieve a beautiful light and crispy-looking texture on the outside of your pork chop while not over-cooking, or under-cooking them (I always cut a piece to make sure it is no longer pink in the middle and that it is cooked all the way). Carefully remove pork chops from pan, and place on paper covered plate. Let cool for a few minutes, and serve with your favorite side dishes, and eve sprinkle with lemon, if desired. That’s it !!!! Enjoy, and please feel free to share recipes.