| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry
- Flour for dredging
- 2 large eggs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 cups fresh sourdough bread crumbs
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- Extra-virgin olive oil for shallow frying
- 2 lemon wedges
Instructions
- 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.
- 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 1/4 cup. 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 453 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 35 g |
| Cholesterol | 181 mg |
| Sodium | 571 mg |
Reviews
Really nice, tasty, juicy. Love the spices and lemon. I hate throwing anything away, so for bread I used two “ready to go” hot dog buns with rounded 1/4 tsp. of the herbs. I called it a yellow dinner because besides Cooked corn and the lemon, I sliced a yellow squash, used the same 3-step batter and oil. It was wonderful and quick! Husband exclaimed how juicy it was. Thanks!
Not sure what I did. Followed the recipe exactly. They were a bit dry. Next time I will just take the time to bake them with apples like Sandra Lee or Rachel Ray does.
Awsome! No other word for it! I’ve never made or had such perfectly crunchy on the outside and moist and tender on the inside pork chops before. What a treat!
This recipe was simple and delicious! Easy to prepare with common ingredients probably already in your kitchen!
my family will not eat pork , but I made this one for them and they loved them. looks like I’ll be keeping this one as one of my week night meals.
These chops were so good. The only changes I made was to the herbs (I used fresh parsley, thyme & rosemary) & I used panko crumbs. I did have to cook mine a lot longer than stated. I cooked about 13-14 mins a side in the oil. They were so moist. Great recipe!
Twin teenage boys are hard to please at dinner time but this one scored big!
This was an “OK” way to make pork chops…but they were just TOO dry! I think next time I’ll bake them instead of frying them.
This pork chop recipe is uber awesome, I tried it for my family a couple years ago, and they loved it. They have been requesting it ever since.
very good and easy to prepare.