Crispy Pork Chops

If you haven't noticed from my posts, we mostly eat chicken. Matt can't really eat steak because of his braces - poor guy, only 6 more months to go! So tonight I decided to change it up with some pork chops. I shallow fried them with crunchy panko bread crumbs. Something to note about shallow frying, you really shouldn't ever use a non-stick pan for deep frying or shallow frying. Non-stick pans are made for cooking in medium to low heat. The extremely high temperatures achieved by frying with hot oil can cause the non-stick coating to warp and flake off. So make sure you're using stainless steel for this recipe.

Crispy Pork Chops

Makes: 4 pork chops

4 thin boneless center cut pork chops

1/2 cup panko bread crumbs

1/2 seasoned salt

1/4 tsp cayenne pepper

1/4 cup flour

1 egg

1 tbsp milk

canola or vegetable oil for frying

• Combine the panko, seasoned salt, and cayenne pepper. Set aside.
• Whip together the egg and milk, set aside.
• With a meat tenderizer, pound the pork chops flat. This will help them cook more evenly and quickly.
• Dredge the pork chops in the flour, then the egg wash, then the panko mixture. Set aside while the oil is heating up.
• Fill a heavy bottomed stainless steel frying pan, heat about 1/2" of oil over medium heat.
• Once the oil is very hot, place the pork chops in the pan. If you're using a medium pan, you may need to do this in batches of two at a time. You don't want to overcrowd the pan.
• Cook the pork chops for about 3 - 4 minutes per side until they are brown and crispy and fully cooked on the inside. Allow to rest for two minutes before serving.
• I served mine on a bed of collard greens. Yum!