Breaded pork chops

  • For the chops
  • Four 1cm-thick, bone-in, pork chops (about 680g), patted dry
  • Plain flour for dredging
  • 2 large eggs
  • 6g salt
  • Freshly ground black pepper
  • 70g fresh sourdough bread crumbs
  • Pinch dried thyme
  • Pinch dried marjoram
  • Pinch dried basil
  • Extra-virgin olive oil for shallow frying
  • 2 lemon wedges
1) Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.

2) Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 60ml. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

Cook's note: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.

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