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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Source: Ingredients:
4 pork chops, 1/2 inch thick,patted dry |
flour (for dredging) |
2 large eggs |
1 teaspoon kosher salt |
fresh ground black pepper |
1 1/2 cups fresh sour dough breadcrumbs |
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 |
Directions:
1. Put the flour in a shallow bowl or lipped plate.
2. Break the eggs into another shallow bowl and whisk with the salt and pepper.
3. In a third shallow bowl mix the breadcrumbs with herbs.
4. Bread the chops.
5. 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.
6. Set on a piece of waxed paper or baking sheet.
7. Repeat with the remaining chops.
8. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup.
9. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
10. Drain on paper towels and serve immediately with lemon wedges.
11. NOTE: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.
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