Total Time
Prep 15 mins
Cook 12 mins

Crunchy,spicy, delicious chops!! and quick too. adapted from Canadian Living mag.

Ingredients Nutrition


  1. Trim fat from chops.
  2. One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
  3. On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
  4. Spread flour on another plate.
  5. In shallow bowl, lightly beat eggs.
  6. Coat each chop in flour, shaking off excess.
  7. Dip into egg, then into crumb mixture to coat both sides.
  8. In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
  9. Garnish with lemon wedges.
Most Helpful

YUM! I made a few changes but only to the technique. I did add extra Tony Chacheries cajun spice but that is the cajun girl in me. :o) The big changes were, I forgot to pound out the chops and by the time I realized that, it was too late. So what I did was toss them in the frying pan and brown both sides to get the crispy crust. Then I put them in a roasting pan, on a rack, and baked them for about 20 minutes at 400 degrees. They were very juicy and the flavor exploded in my mouth with every bite! I will make these once a week FOREVER!! Thanks for another great recipe!!

Malriah February 21, 2004

HOW has this little gem gone unrated? Had some leftover romano cheese and found this while poking around 'Zaar to find something new to do with it. This is wonderfully easy and quick. I used 4 thin boneless pork chops so no pounding. The Cajun seasoning, Romano and lemon peel complement the pork wonderfully without overpowering it. And it wasn't overly spicy -- zippy from the fresh lemon peel but with a nice depth, and a slight "afterburn," from the Cajun spice. (If you're scared of Cajun, just use 1 tsp spice.) Was a quick Friday night meal, served with a green salad and rolls. We'll make this often! Thanks!

Kat in Texas January 09, 2004

Used panko crumbs and threw in a little ground extra hot cayenne pepper, but left out the lemon. Moist and delicious! Thanks Derf :)

The Normans December 06, 2012