I’ll admit it – pork chops (or any type of red meat) intimidate me. Growing up we didn’t eat a lot of red meat so I’m not really confident in preparing it.
Trent loves red meat. Whenever I ask him what meals he would like me to make he always says pork chops, roast, and the like. So, I broke down and bought some pork chops. If you’re a red meat aficionado I would love to know your tips on picking out the perfect piece of me (on a budget)!
I headed to Pinterest to find a fabulous recipe that I knew Trent would enjoy. This Breaded Pork Chop recipe from Near to Nothing was one of the first ones that popped up, and that had a picture that looked like someone cooked it in their home. I’m a bit leery for those professional looking pictures. I mean, did someone actually eat that after it was photographed. Anyways!
I was shocked to find that I had a meat tenderizer! Truthfully I can’t tell you the last time I used it…if ever!
With my dunking station all set I was ready to go. This recipe was super simple and I felt like good things were about to happen!
It was at this point that I wish these chops would have been done because they were a beautiful golden brown. However, when I tested them with my thermometer they weren’t quite to their 160 degrees. So I had to cook them a bit more!
Crispy Breaded Pork Chops
4 boneless Pork Chops
Salt and Pepper, to taste
1/4 cup Flour
1/2 cup Bread Crumbs
1/8 cup grated Parmesan
2 teaspoons dried Parsley
- Place your chops between plastic wrap and tenderize. Salt and pepper both sides of your meat.
- You’ll need two pie pans (or plates) and one bowl for your dunking station. Place the flour in one pan, the egg in the bowl and the bread crumbs, parmesan cheese and parsley in the second pan.
- Coat the bottom of a large skillet with olive oil and pre-heat to medium high.
- Dip your chops in your flour, then egg and finally bread crumb mixture.
- When your pan is hot (they should sizzle when you put them in), place your chops in a single layer and, depending on the thickness, cook for 3-4 minutes or until golden brown. Their inner temperature should be 160 degrees. (My chops were thicker so they cooked for a bit longer.)
I added crispy into the title of this recipe because that’s exactly what they were. Though the outside doesn’t look too appealing the inside was perfect. Trent even said that he liked the taste of the breading! He later told me that I didn’t have enough oil in the pan. What can I say, I rarely fry anything!
These chops were a hit and I got the green light to make them again! We even had enough leftovers for pork chop biscuits (one of Trent’s favorite!)