Pan Fried Pork Chops
For me, there’s nothing more comforting than fried foods, especially fried pork chops. This is not deep frying but a technique that uses far less oil and is then finished in the oven. Pan frying gives you that perfect crunchy coating and tender juicy meat. Golden brown, tangy and tender, my pan fried pork chops will take away the stress of the day.
4 center cut pork chops (bone in or boneless)
2 cups plain bread crumbs
2 tablespoons dried ground sage
Splash of buttermilk
Salt & Pepper
2 wide dishes such as pie dishes
Heavy bottom wide skillet (cast iron is preferred)
Sheet pan with a rack
Preheat your oven to 325 degrees
In the skillet, add enough oil to come half way up your chops. (If your chops are an inch thick, you’ll need 1/2 of oil.)
Pat the pork chops dry, and season liberally with the salt and pepper.
Place the breadcrumbs in a wide dish. Add sage and combine.
In a similar dish combine the eggs and splash of buttermilk. Beat with a fork until combined.
Start with the dry – place a pork chop in the breadcrumbs and coat. Dip the chop in the egg mixture, letting extra drain away. Then back in the breadcrumbs to coat. Make sure you coat all sides and edges. Place on wire rack on the sheet pan Continue until all chops are coated.
Heat the oil to 350 degrees. Fry chops for 1-2 minutes on each side, long enough to cook the breading to golden brown. Once both sides are cooked, place on wire rack on sheet pan. Depending on the size of your skillet, you may need to fry the chops in batches. Once all of the chops are fried, put in the oven to finish. Bake to an internal temperature of 140 degrees, about 10 to 15 minutes.