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Tonight’s dinner is brought to you by the letter “P”. The squeeze of lemon on these finished pork chops is a refreshing and light addition to these crispy chops!
Place boneless pork chops in a large zip lock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt & pepper both sides of the meat. set aside.
Finely chop fresh parsley – you should have about 2 Tbsp.
Next you want to prepare your dredging/breading assembly line.
Use 3 shallow dishes (I like to use pie plates). The first should be your flour. Plate 2 should have your 2 eggs, beaten. Plate 3 should have your panko bread crumbs, Parmesan, & parsley – use a fork to mix them together to evenly distribute the parsley.
Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom.
Start your dredging process. First coat the pork chop in flour on both sides. Then dip in the egg. Then finally in the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops. (I like to do 4 at a time and get them in the pan. Then you can dredge the other 4 while the first batch is cooking.)
Place the first 4 pork chops in the pan (you should get a good sizzle.) They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown.
Remove the first batch and place on a plate with a paper towel to catch any excess oil.
You can add more oil to the pan for the second batch as needed.
Repeat steps for the last 4 chops.
Take the lemon and slice into wedges.
Squeeze lemon over pork chops and dig in!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!