Zesty Fried Pork Chops
Serves 2
2 Pork Chops, ½ inch thick
1 c Panko bread crumbs
¼ c flour
¼ c olive oil
1 egg, beaten
1 T fresh thyme, minced
¼ t lemon zest
¼ t dried oregano
¼ t cayenne pepper
¼ t garlic powder
1/8 t salt
1/8 t black pepper
In a shallow dish add the pork chops and pour over red wine vinegar over the chops. Let them set out for 1 hour in the vinegar, flipping after 30 minutes.
In another shallow dish add panko bread crumbs. Add Garlic powder, cayenne powder, lemon zest, dried oregano, black pepper, salt, and minced fresh thyme goes into the panko bread crumbs. Now I’m just going to mix this up really well. Mix this up well.
In a shallow dish add the beaten egg. Set up the breading station. All-purpose flour, the beaten egg and the seasoned bread crumbs in their respectful shallow dishes.
Lightly salt each side of the pork chops. Pour oil nonstick pan over medium low heat. Let it go a about a minute before adding the pork chops.
Dip each chop in the flour shake off excess, then in egg wash shake off excess and finally add to seasoned bread crumbs. Press in the crumbs.
Now place them in the pan away from you so you don’t get splattered. Cook two at a time, flipping once until they’re golden brown and tasty. Remove them from the pan to a cooking rack and let them rest for 10 minutes before serving. Enjoy.
Peace,
CK