The trick to these sumptuous pork chops is pounding them nice and thin before coating. The fresh-made bread crumbs also have a little to do with it…
- 4 center cut, boneless pork chops
- salt and pepper
- 2 eggs
- 2 C. fresh bread crumbs (1/2 loaf of Italian or French bread, day old)
- 1/4 C. olive oil
- 1 T. butter
First make the bread crumbs. Using a bread knife, remove the crust from an Italian or French loaf of bread. Slice it into chunks. Place a couple handfuls into the food processor and pulse into fine crumbs, working in batches. Spread the crumbs onto a rimmed baking sheet and toast in a 400 degree oven for about ten minutes. Remove about 2 C. for the pork chops and place the rest of the crumbs into a plastic bag and freeze them for a later use (or when you make this dish again).
Lay one pork chop on a cutting board and place a piece of plastic wrap over it. Pound the chop working from the middle to the outside. Continue to pound (it takes some muscle, and no meat-pounding jokes please.) until the chop is about 1/4 inch thick. Continue with the rest of the chops.
Heat the oil and butter in a large skillet (not non-stick). I have to add a little info here: I have had a few people ask why not non-stick? Non-stick is great for things that you don’t want a caramelized or golden brown-crispy texture. Non-stick is great for eggs and veggie dishes. When you want crispy edges, golden brown and sizzling, you want a regular skillet.
So, you’ve heated the oil and butter until the butter is foaming over medium heat. Meanwhile, you have beaten the eggs in a shallow dish, and placed the breadcrumbs onto a plate. Season the naked chops liberally with salt and pepper. Dip them into egg, then coat in the crumbs, and place into the hot skillet. All four chops should fit if your skillet is large, otherwise work in batches. Cook the chops for about 5 minutes per side*. These should be served immediately, preferably while the butter is still sizzling on top of the chop. A heated plate helps. A little squeeze of lemon and your family will bow down and worship you for this one!
* I made these again and found that the chops stayed really extra juicy when I cooked them just three or four minutes per side and then held them in a low (170) oven for about ten minutes before serving.