Make the best out of a cheap and delicious cut by making pan-fried breaded pork chops for dinner. They’re flavorful, juicy and so irresistible coated in crispy breadcrumbs with a drizzle of lemon juice on top. Coating pork chops in breadcrumbs is an easy way to level up your pork chops game and spice things up a bit. To me it embodies the perfect weeknight dinner, it looks (and tastes) like you made an effort when in actuality the pan-fried breaded pork chops are ready in 30 min.
I don’t know about you but I could pretty much eat anything if it’s been breaded and pan-fried. There’s just something so exciting about biting into a crispy and buttery breaded coating before reaching the juicy meat or veggie inside. You can coat everything with breadcrumbs; cheese (hello camembert wedges), vegetables (artichoke hearts, sliced tomatoes,…), so many cuts of meat (chicken breasts, veal cutlets,…) or fish. It takes a simple meal to another level while adding just a few more minutes of prep (and 3 more plates to wash I’ll give you that).
EASY PEASY PROCESS
As a child I would only eat pork chops if my dad had coated them in breadcrumbs. It seemed to me that they tasted way better this way but also, it just looked so much more elaborate. In truth, it couldn’t be easier. You simply dredge the seasoned pork chops in flour, soak them in the beaten egg and coat them in breadcrumbs. Voila.
The key here is not to overcook the pork chops. There’s nothing worse than dry and tough pork. So set a timer and stay close to your pan. Having a digital or meat thermometer is pretty handy to check if the pork chops are ready. You should check the internal temperature at the thickest point but for an accurate temperature steer clear of the bone. If you touch the bone you’ll get a higher temperature reading, but the temperature near the bone is also the coldest part of the chops. If you don’t have a thermometer, cut alongside the bone to check if the meat is cooked. However keep in mind that the meat nearest the bone will still be a bit pink even the pork chop is well done.
I prefer to rest my pan-fried breaded pork chops on a cooling rack rather than paper towels. This way the oil/butter can drain while the steam escapes and you don’t end up with a soggy bottom. We want two crispy sides, please.
BONE-IN THICK PORK CHOPS
Picking the right cuts is also critical if you want really good pan-fried breaded pork chops. Opt for bone-in pork chops as the bone adds moisture and flavor. Choose thick cuts rather than thin ones, as the final results will be juicier. However, the pork chops shouldn’t be too thick either or they’ll need longer to cook and the breadcrumbs will get too dark before the meat has had time to cook. 2cm (0.8 in) thick pork chops are best.
A FULL MEAL
Pan-fried breaded pork chops feel less dirty than deep-fried ones but they are still very indulgent. Breaded pork chops with a salad or dressed beans constitute a substantial meal on their own. Nevertheless, I love to make this recipe when I have ‘carb-laden’ leftovers in the fridge waiting to be devoured (like a creamy pasta salad or a green lentil salad). This way I only need to cook pork chops and slice up some raw vegs on the side and a hearty dinner is ready in no time. A low-carb diet is definitely not me.Print
Make the best out of a cheap and delicious cut by making pan-fried breaded pork chops for dinner. They’re flavorful, juicy and so irresistible coated in crispy breadcrumbs with a drizzle of lemon juice on top.
- 3 pork chops, bone-in preferably
- 1 tbsp all-purpose flour, heaped
- 1 egg
- 100g breadcrumbs (1 cup)
- ¾ tsp dried oregano
- ¼ tsp garlic powder
- 1 tbsp frying oil
- 30g butter, cubed (2 tbsp)
- 1 lemon, cut in quarters
- Prepare for breading. Take the pork chops out of the fridge 30 min before cooking. Pat off the pork chops with a paper towel until they are as dry as possible. Season generously with salt and black pepper on both sides. Place the flour on a plate. Beat the egg in a deep plate. Combine the breadcrumbs, dried oregano and garlic powder and place on another plate.
- Bread the pork chops. Working with one pork chop at a time, dredge the chop in flour on both sides, then soak it entirely in the beaten egg and finally coat it thoroughly with the breadcrumbs. Set it aside and repeat with the remaining pork chops.
- Cook the pork chops. Heat the oil in a large nonstick frying pan over medium-high heat. Add the butter when the pan is hot. Wait for the butter to start foaming (it shouldn’t darken) and lay the pork chops in the pan. Cook for 4 to 5 min on each side, the breadcrumbs should be golden brown and crispy. If you have a meat thermometer check the internal temperature at the thickest point. For well-done pork chops without any pink (but still juicy) aim for 62°C (145°F).
- Rest. Remove from the pan and drain on a cooling rack. Leave to rest for a couple of minutes. Garnish with a sprinkle of sea salt and serve with lemon on the side.
While the meat rests I usually fry the leftover beaten egg in the pan, so as not to waste it. Spread it very thinly like if it was a crepe (it doesn’t have to be a perfect circle) and cook for 30 seconds. Then roll it up and cut it into thin ribbons. Serve with the pan-fried breaded pork chops.
You can keep any leftover in the fridge in an airtight container or tightly wrapped with plastic wrap or aluminum foil for up to 3 days.
- Serving Size: 1
- Calories: 531
- Fat: 35.9g
Keywords: pork chops recipes, french dinner, quick pork recipes