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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.Step 2
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.Step 3
Sprinkle flour generously over the chops on both sides, then shake off excess.Step 4
Submerge 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 5
Use 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 6
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.Step 7
Set 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 8
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.