Romano Pork Chops

READY IN: 27mins
Recipe by Derf

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

Top Review by Malriah

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!!

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a