Breaded Pork Chops (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry |
flour for dredging |
2 large eggs |
1 teaspoon kosher salt |
freshly ground black pepper |
1 1/2 cups fresh sourdough bread crumbs |
1/4 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried basil |
extra-virgin olive oil for shallow frying |
2 lemon wedges |
copyright 2001 television food network, g.p. all rights reserved |
Directions:
1. Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
2. Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.
3. Cook's note: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.
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