For an easy weeknight indulgence that is as crispy, crunchy, and succulent as fried chicken, make these skillet-sautĆ©ed pork chops. The key here is to pound the pork chops until they are very thināsort of like German schnitzelāor buy them thinly sliced. (They can usually be found in the prepackaged section of your groceryās meat department; in the South, they are labeled ābreakfast chops.ā)
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the pork chops between two pieces of plastic and flatten with a mallet or the bottom of a heavy skillet until the chops are of uniform thickness, about 1/4 inch. Season both sides with salt and pepper to taste.
Step 2
Place the flour on a plate and season with salt and pepper to taste. Combine the eggs and buttermilk in a separate shallow bowl and stir to combine. Combine the bread crumbs, Parmesan cheese, and thyme in a shallow bowl and stir to mix. Dust each chop with the flour on both sides, shaking off any excess, then dip it in the egg mixture and press into the bread crumb mixture to coat evenly on both sides.
Step 3
Heat the canola oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the pork chops, cooking in batches and adding more oil if needed, and sautƩ about 3 minutes per side, until golden brown and crispy. Transfer to a platter and serve immediately.
On the Side
Step 4
These crispy chops are at their best with Summer Succotash (page 232), Cucumber and Heirloom Tomato Salad (page 269), Baked Rosemary Sweet Potato Halves (page 240), or a vinegary heap of Roxyās Grated Coleslaw (page 260) and a full-bodied amber ale for sipping.
