Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Crispy Pan-Fried Pork Chops
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 985
- Total Fat
- 68 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 52 g
- Cholesterol
- 230 mg
- Sodium
- 810 mg
Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 985
- Total Fat
- 68 g
- Saturated Fat
- 14 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 52 g
- Cholesterol
- 230 mg
- Sodium
- 810 mg
Ingredients
Directions
- Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
- Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
- Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
