How To Make The Best Pork Chops Ever

By Sip and Feast · 45 min

Ingredients

Instructions

1. Pound the pork cutlets with a meat mallet to less than half an inch thick, taking care not to hit the bone.
2. Heat a large heavy pan with at least half an inch of olive oil to 360°F.
3. Beat the eggs in a large bowl. Put the breadcrumbs on a plate and the flour in a bowl.
4. Pat the chops dry and season both sides with salt and pepper. Dredge each chop in flour and shake off the excess, dip it in the egg, let the excess drip off, then coat it in breadcrumbs on both sides. Place on a parchment-lined baking sheet.
5. Fry 1 or 2 chops at a time until golden on both sides, about 5-6 minutes in total. Rest on a wire rack and tent with foil to keep warm. Repeat with the rest.
6. In a large broiler-safe pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic and cook until golden, then add the cherry peppers.
7. Set the oven to broil with the rack in the second-highest position.
8. Add the wine, stock, red wine vinegar and lemon juice, and boil on high for about 5 minutes, until reduced by half.
9. Take the pan off the heat and season the sauce with salt and pepper to taste. Place the chops in the pan, spoon 2 tablespoons of sauce over each, add the olives and top each chop with parmesan.
10. Broil for 2-3 minutes, until the cheese has melted.
11. Move the chops to a platter. Taste the sauce again, adding lemon juice, salt and pepper if needed. Whisk in the butter one cube at a time, pour the sauce around the chops, sprinkle with parsley and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicEggCheeseLemonParmesan cheeseBreadcrumbOliveCherry