Created By: Chef Keith Snow
This dish is satisfying, crispy, luscious and full of great flavor. My mother in-law’s recipe. Its a good one. This goes great with a cabbage slaw, some pan roasted cauliflower, and a cold beer.
4 center cut pork chops (bone in)
1/4 cup pure or extra virgin olive oil for frying
plain or seasoned bread crumbs
1 tsp dried thyme (optional) place in egg batter
kosher salt & black pepper to taste
1 beaten egg
1 cup All Purpose (AP) flour
1. Use garlic, thyme, salt and pepper to season the flour, eggs, and bread crumbs.
2. Dip the chops in flour, shake off excess, then in egg, then in the bread crumbs to completely cover the chops. (this is called using a breading station)
3. In a large cast iron skillet or similar pan heat oil to medium low heat.
4. When oil comes up to temperature place chops in pan, slowly fry them turning after about 8-10 minutes, then about 5-6 more on the flip side.
5. Make sure the oil is not too hot, otherwise the chops will burn on the outside and be raw on the inside. Cook them slowly. Very slowly.
6. Serve with pan fried potatoes, apple sauce and a vegetable for a delightful meal.