From time to time we end up with, like, a dozen pork chops in our freezer. Why so many? Because you can get that many for $8.
They are cheap and we like them, but sometimes we’re all, “What the hell do you do with these pork chops?” You know, besides just eat pork chops.
So I had a brain hurricane one day and this is what came out:
But as far as I know, this one is an original. We loved it so much that we added it to the regular rotation of dinners we make on non-Feaston production nights.
Is that a ringing enough endorsement? Give it a shot. You need:
- One pork chop for each person
- Bread crumbs
- 1 egg, beaten
- Olive Oil
- Salt and pepper
Since we’ve already done the green beans, we won’t waste time with that. You can find that recipe here. Just know that they are delicious, easy and you will love them.
Now, for the chops. First thing you need to do is beat the hell out of them with a meat mallet. Cover them with plastic wrap so you don’t get the juices everywhere.
Next, set up your breading stations. This step is used in all of our breading recipes, so it should be familiar. Three shallow bowl-plates. First is flour, second is beaten egg and third is crumbs. Dip them all well and be sure to shake off the excess.
Fry the chops on medium heat in olive oil for about 6 to 8 minutes per side, more if they are thicker. Serve with the green beans and stewed tomato sauce on top.
Never wonder what to do with a pork chop again.