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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 piece(s) bone-in pork chop |
1 cup(s) red wine vinegar |
1/2 cup(s) all-purpose flour |
2 large eggs beaten |
1 1/2 cup(s) panko |
zest from half lemon |
1 tablespoon(s) fresh thyme chopped |
1 tablespoon(s) fresh oregano chopped |
6 tablespoon(s) olive oil |
kosher sale and pepper to taste |
Directions:
1. •Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
2. •Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano.
3. •Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Have the kids use a fork to dredge each chop first in the flour, then in the egg, then in the panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is cru- cial. Then have the kids hand them over to Mom (or whoever is cooking) so she can put them into the hot oil. Working in 2 batches, cook pork chops—wiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oil—until crispy and cooked through, about 4 minutes per side.
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