Directions:
- Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
- Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano
- 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 crucial. 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 chopswiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oiluntil crispy and cooked through, about 4 minutes per side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.05 Kcal (2818 kJ) | ||
| Calories from fat | 318.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.43g | 55% | |
|---|---|---|---|
| Cholesterol | 240.39mg | 80% | |
| Sodium | 2039.18mg | 85% | |
| Potassium | 926.61mg | 20% | |
| Total Carbs | 26.1g | 9% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 62g | 124% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 4.2mg | 23% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 153.59 Kcal (643 kJ) | ||
| Calories from fat | 72.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 55% | |
|---|---|---|---|
| Cholesterol | 54.86mg | 80% | |
| Sodium | 465.35mg | 85% | |
| Potassium | 211.46mg | 20% | |
| Total Carbs | 5.96g | 9% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.4g | 7% | |
| Protein | 14.15g | 124% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 1mg | 23% | |
| Calcium | 14.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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