4 10-12ouncebone-in pork chops, gently pounded with mallet
1cupcooking oil
sea salt and pepper to taste
Instructions
Add the flour to a bowl or pie tin and season to taste with salt and pepper and mix until completely combined. Set aside.
In a separate bowl or pie tin whisk the eggs until completely whisked and smooth. Set aside.
In another separate bowl or pie tin mix together the breadcrumbs, onion granules, garlic granules, oregano, thyme, parmesan cheese, pepper, and 2 teaspoons of sea salt until completely combined.
Place one pork chop at a time into the pan with the flour and dredge until coated on all sides. Pat off any excess.
Next, add the pork chops to the pan with the whisked eggs and completely coat.
Transfer the pork chop to the pan with seasoned breadcrumbs and dredge to completely coat on each side. Pat the breadcrumbs into the pork on all sides.
Place on a cookie sheet tray lined with parchment paper and repeat until all of the pork-chops have been breaded.
Add the breaded pork chops to a large frying pan of oil on medium to medium-high heat or at 325° F.
Cook the pork chops for 6-8 minutes per side or until golden brown and are at 140°f to 145°F internally.
Remove the pork chops and drain on a paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steak has been cooked.
Garnish with optional lemon wedges and chopped parsley and thyme.
Notes
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking and resting.
How to Reheat: Place on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warmed. If reheating the steak from the freeze, bake on cookie sheet tray lined with parchment paper at 350° for 20-25 minutes
How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating.
You can use any size pork chop for this recipe and can be with or without a bone. Adjust cooking times for size.