Pan-Fried Breaded Pork Chops
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
- Serves: 4 persons
- 4(8-ounce) center-cut pork chops, about 1/2-inch thick
- Kosher salt and black pepper
- 2eggs, beaten
- ½cup milk
- Small pinch of cayenne powder
- All-purpose flour, for sprinkling
- 3cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
- 1cup clarified butter, extra-virgin olive oil or lard, plus more as needed
- Lemon wedges, for garnish
Step 1Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
Step 2Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
Step 3Sprinkle flour generously over the chops on both sides, then shake off excess.
Step 4Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
Step 5Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
Step 6Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
Step 7Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
Step 8Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.