Crispy Pork Chops

Name: Crispy Pork Chops
Yield: serves 4 to 6
Ingredients: Six 4-ounce bone-in pork chops; Sea salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 large eggs, lightly beaten; 1/4 cup well-shaken buttermilk; 1 1/2 cups fresh bread crumbs (see Know-how, page 134); 1/2 cup (1 1/2 ounces) finely grated Parmesan cheese; 2 tablespoons fresh thyme; 2 tablespoons canola oil

December 14, 2011

For an easy weeknight indulgence that is as crispy, crunchy, and succulent as fried chicken, make these skillet-sautéed pork chops. The key here is to pound the pork chops until they are very thin—sort of like German schnitzel—or buy them thinly sliced. (They can usually be found in the prepackaged section of your grocery’s meat department; in the South, they are labeled “breakfast chops.”)

Recipe notes

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