We love a good pork chop night over here. Always on the hunt for a new way to do pork chops but I usually fall back on this one because it is Bobby’s favorite. I found the original recipe years ago in a Cooking Light magazine, and over the years have changed little things here and there to make it more family friendly. Also found ways to make the clean up easier which as we know is a huge plus especially on the week nights.
The original recipe calls for thick bone in center cut pork chops, and I agree that this is the best route for the recipe but it works really well with any cut. Recently I tried it with boneless thin cut and everyone went crazy for them. If you are doing a thinner pork chop just remember it needs less cooking time. You don’t want to over cook pork because then it gets very chewy.
Ingredients (serves 4)
- 4 center cut pork chops (or whichever cut you find or like to use)
- 1 cup flour
- 1 tablespoon sea salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Pepper to taste
- Panko Breadcrumbs
- 3 eggs
- 1 tablespoon Worcestershire Sauce
- Extra virgin olive oil
- Canola Oil
Let’s Prep the Pork Chops
Heat oven to 420. Take your pork chops out and sprinkle them with salt and pepper and a little bit of garlic powder let sit. In a gallon sized zip lock bag (or a tray) put your flour and dry seasonings. Shake it all around and set aside. I like to use the bag because you can just toss it and it’s one less thing to clean.
In a shallow dish crack your eggs and mix with the Worcestershire Sauce and set aside. In another shallow dish pour your breadcrumbs. Set aside. Set your pan on medium high heat and cover the bottom with extra virgin olive oil and canola oil in equal parts.
Now we assemble. When you’re ready drop in 2 pork chops into the flour mixture and cover them completely. Shake off the excess and transfer one pork chop at a time into the egg mixture. Coat both sides well and then make your next jump into the breadcrumbs.
Let’s Cook the Pork Chops
Your pan should be nice and hot at this point. Throw a breadcrumb in there just to be sure. Remove the pork chop from the bread crumbs mixture, shake it off, and gently set into the pan to cook. The goal is to brown the pork chops on both sides but not cook all the way through. If your heat is right this usually takes about 5-7 minutes for a thicker cut and about 3-5 minutes for your thinner ones. Play with the heat after you start cooking you don’t want it to high that it burns or too low that it isn’t browning.
Transfer the pork chop off the heat and onto a paper towel to soak off some of the oil. Do this for each porkchop and then place them each on a baking sheet lined with parchment paper and bake for 15-20 minutes if you have thick cut and somewhere around 10-12 for your thinner cuts. You do not want to over cook, so be cautious and remove a little earlier to check on them.
Once out let them rest and serve with your favorite sides. We usually go with sweet potatoes on Pork Chop night and my kids never miss a chance for Rice and Black Beans
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