Crispy Fried Pork Chops
Stop serving dry pork chops. Learn the culinary mechanics of the perfect, juicy crispy fried pork chop with this flexible, foolproof base recipe.
Servings: 4 servings
Calories: 450kcal
Cost: $$
Ingredients
- 4 boneless pork chops 1-inch thich
- 2 cups plain breadcrumbs
- 2 large eggs
- 2 cups broccoli florets
- 2 cloves garlic sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup canola oil
- 2 tablespoon. extra virgin olive oil
Instructions
Season and Dredge
- Pat the 4 boneless pork chops completely dry with a paper towel. In a shallow bowl, whisk the 2 eggs. In a second shallow bowl, thoroughly combine 2 cups of plain breadcrumbs with 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. garlic powder.
- Dip each chop into the egg wash, let the excess drip off, then press firmly into the seasoned breadcrumbs until completely and evenly coated.
Fry the Pork Chops
- Heat 1/4 cup of canola oil in a large skillet over high heat until shimmering. Carefully lay the pork chops in the pan and fry for 2 to 3 minutes per side.
- Look for a deeply golden-brown crust and pull the chops when the internal temperature hits 140°F (it will carry to 145°F as it rests). Remove the pork to a plate to drain. Safely discard the frying oil and wipe out any loose, burnt crumbs.
Sauté the Aromatics
- Return the wiped-out skillet to high heat and pour in 2 tbsp. of extra virgin olive oil. Toss in the 2 sliced cloves of garlic.
- Sauté for roughly 1 minute, stirring constantly, until the edges just begin to turn a light golden brown and release a fragrant aroma.
Blister the Broccoli
- Immediately reduce the heat to medium and add 2 cups of broccoli florets directly into the garlic oil.
- Sauté for 3 to 5 minutes, tossing occasionally, until the broccoli absorbs the aromatic oil, softens slightly to a perfect crisp-tender texture, and turns a brilliant, vibrant green.
How To Serve Crisp Fried Pork Chops
- Serve the broccoli hot alongside your resting pork chops.
Nutrition
Calories: 450kcal
