Easy, Crunchy Pork Chops
"This is a different way to cook pork chops that is really easy and extremely yummy. Adapted from a Nigella Lawson recipe"
photo by Chef shapeweaver
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 (8 ounce) pork chops
- 1 egg
- 1⁄2 teaspoon mustard (can use any good mustard)
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- salt & freshly ground black pepper
- 1 cup breadcrumbs
- 1 tablespoon freshly grated parmesan cheese
- 1 cup cooking oil (for frying)
directions
- Trim the fat off the pork chops.
- Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
- Beat the egg and place in shallow wide bowl.
- Add the mustard, oregano, thyme,salt and pepper.
- On a large plate, combine the breadcrumbs and the Parmesan.
- Press each of the pork chops into the egg mixture, coating both sides.
- Then put the chops into the bread crumbs, covering them evenly.
- Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
- Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good. I soaked them in salted milk first (got that from Brady Bunch Pork Chops). I would add some more cheese next time. I like the Parmesan taste. I used this for 6 chops and it worked fine. I didn't need more egg or crumbs. Thanks! -
Great recipe. I added more mustard and also added grated mature cheddar cheese to the parmesan and breadcrumbs. The only reason I added more cheese was because I didn't have enough Parmesan. Thanks for sharing. -
My BF, who dislikes pork chops said that these came out perfectly and was absolutely delicious. Kudos! -
Delicious, easy, and different- will definitely be making these again! -
My SO flipped over these! The recipe yields a tender crunchy pork chop and the cooking time was right on. The "drying" time is a must do and I will try that in other cutlet recipes. I've been told that I must make these again :)
see 3 more reviews
Tweaks
-
First of all let me say,"These chops had a really good taste".:) Since there was three of us,I had to make a few changes.This is what I did,instead of adding another egg I just added about 2 to 3 tablespoons of water,and added just a little bit more of the oregano and thyme for the mustard I brought the amount up to 3/4 of a teaspoon and left the amount of bread crumbs the same as stated in the recipe.I thought that 1 cup of oil was a little too much,so I used about 1/3 cup of melted shortening.This recipe would be wonderful for a beginner cook.This will be made again.Thank you for posting."Keep Smiling :)"
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
