Breaded pork chops

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the chops

Four 1cm-thick, bone-in, pork chops (about 680g), patted dry
Plain flour for dredging
2 large eggs
6g salt
Freshly ground black pepper
70g fresh sourdough bread crumbs
Pinch dried thyme
Pinch dried marjoram
Pinch dried basil
Extra-virgin olive oil for shallow frying
2 lemon wedges
1) Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.

2) Bread the chops. 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. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 60ml. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

Cook's 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.

Other recipes with lemon

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+