Ingredients

The following ingredients have 4 Servings
  • 4 (1-inch-thick) boneless pork chops (about 1 1/2 pounds total)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 11/2 cups plain breadcrumbs
  • 4 tablespoons vegetable oil
  • Lemon wedges, for serving

Instruction

  • 1
  • Working with 1 pork chop at a time, place the meat between 2 sheets of parchment paper or plastic wrap
  • Use a meat mallet or rolling pin to pound each pork chop to 1/4-inch thickness
  • Season the pork chops on both sides with salt and pepper. 2
  • Place the flour in a shallow bowl or pie plate
  • In a separate shallow bowl, beat the eggs
  • Place the breadcrumbs in a third shallow bowl
  • Dip each pork chop into the flour, turning to coat
  • Then dip it into the egg, allowing the excess to drip off
  • Press each pork chop into the breadcrumbs to coat evenly
  • 3
  • Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat
  • Once the oil is glistening, add 2 pork chops and cook, undisturbed, until golden brown on the bottom, 3 to 4 minutes
  • Flip the pork chops and repeat until the other side is golden brown, another 3 to 4 minutes
  • Add the remaining 2 tablespoons oil to the skillet and repeat with the remaining pork chops. 4
  • Squeeze fresh lemon juice over the top before serving