Breaded Pork Chops

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READY IN: 30mins
Recipe by Andy Wold


Ingredients Nutrition


  1. Put the flour in a shallow bowl or lipped plate.
  2. Break the eggs into another shallow bowl and whisk with the salt and pepper.
  3. In a third shallow bowl mix the breadcrumbs with herbs.
  4. Bread the chops.
  5. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs.
  6. Set on a piece of waxed paper or baking sheet.
  7. Repeat with the remaining chops.
  8. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup.
  9. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
  10. Drain on paper towels and serve immediately with lemon wedges.
  11. NOTE: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.

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