Serves: 4 to 6
4 thick center-cut boneless pork chops, about 1’’ thick ( 8 if you are using thin cut pork chops, about 1/2” thick)
2 large eggs, lightly beaten
2 cups of panko or lightly toasted fresh bread crumbs
1 cup of all purpose flour
extra-virgin olive oil, as needed for pan frying
sea salt and freshly ground black pepper
lemon wedges for garnish
Preheat oven to 200º F.
Slice the thick cut pork chops in 1/2 lengthwise and place them between two sheets of plastic wrap or in a zip lock bag and gently pound them with a meat mallet or rolling pin until they are uniformly 1/4” thick. Season the pork chops with salt and pepper. Put the flour, eggs and panko in separate bowls and dredge the first pork chop in the flour, shaking off any excess. Then dip it into the beaten eggs and allow any excess to drop off into the bowl. Finally, coat the chop in the panko and gently pat to make sure the entire chop is covered. Place the chops on a plate or baking sheet and repeat the process with the remaining pork chops.
Pour the olive oil into a large fry or sauté pan to a depth of approximately 1/4” and heat over medium heat until shimmering. Add one tablespoon ofbutter and allow it to foam for about 10 seconds. Gently add a few chops to the pan, avoid over crowding and cook until they are a light golden brown on both sides, about 3 minutes per side. Add additional oil, a tablespoon or two at a time, if necessary, to avoid scorching the panko. Remove the cooked pork chops from the pan and drain on absorbent paper. Transfer to a baking sheet and keep warm in the preheated 200º oven while you cook the remaining pork chops. Repeat the process with the remaining pork chops
Serve on a heated plate with several lemon wedges. You can serve this dish with your favorite salad on the plate, or a vegetable such as grilled or roasted asparagus, garlic wilted spinach, braised kale, risotto or pasta. This recipe is served with a version of fettucini Alfredo, or as it is more commonly known in Italy, pasta al burro e formaggio.