With pork chops always on sale I sometimes struggle with finding a cooking method I love for them. I have now found my go to recipe. The picture does not do these pork chops justice. I really can’t say anymore except, these were delicious.
I usually shy away from frying foods at home. I don’t like the smell or the cleanup. Normally getting my fried food fill from restaurants, but these pork chops didn’t give off that heavy fried food scent, nor was there the thick batter usually associated with fried foods.
Parmesan Garlic Pork Chops
Adapted from Big Oven
- 4 thin pork loin chops,
- ¾ tsp salt
- ½ tsp pepper
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ cup Parmesan cheese
- 2 eggs
- 1 tbsp vegetable oil
- 1 cup seasoned bread crumbs
- Olive oil, for frying
- 4 cloves garlic, peeled and sliced
1. In three shallow dishes, place parmesan cheese in one, beat 2 eggs and add 1 tbsp vegetable oil to another, and add breadcrumbs to the third.
2. Cut off any extra fat from outside of pork chop, pat dry with paper towel. Combine salt, pepper, sage, and thyme in small bowl. Season each pork chop generously on both sides with spice mixture.
3. Dredge each chop in parmesan cheese, then egg (letting excess drip off for light coating), and then in the breadcrumbs. Place on a wire rack to allow coating to dry while you heat oil in skillet.
4. In a large skillet over medium low heat add enough olive oil to come half way up on the chops. Stir in garlic and cook until lightly browned. Remove garlic from skillet and discard. Increase heat to medium, add chops and fry 5-6 minutes on each side. Check to make sure they reach an internal temperature of 150-160. Let drain on a paper towel lined plate.