Italian Fried Pork Chops | 3 Ways!

By Sip and Feast · 30 min

Ingredients

Instructions

1. Mix all the seasoned breadcrumb ingredients together in a large bowl.
2. If using the boneless chops, pound them to 3/8 inch thick between sheets of plastic wrap with a meat mallet. Season both sides of all the chops generously with salt and pepper.
3. Pat the chops dry and dredge them in flour, shaking off the excess. Dip them in the beaten egg, shake off the excess, then coat them in the seasoned breadcrumbs. Set the breaded chops on parchment paper.
4. Heat 1/2 inch of olive oil (or canola oil) to 375°F in a heavy frying pan. Carefully fry the chops in batches until golden on both sides. Place the cooked chops on a wire rack.
5. Fry the thin boneless chops for about 2-3 minutes per side and the bone-in chops for about 4-5 minutes per side. If the bone-in chops start to burn, finish them in a 350°F oven until they reach 145°F internal temperature.
6. Lightly tent the fried chops with foil and set them aside.
7. To make the sauce, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced garlic and cook until lightly golden, about 2 minutes. Add the chopped cherry peppers and cook for 1 minute more. Add the white wine and cook for 2 minutes over medium heat.
8. Add the crushed tomatoes and simmer for a couple of minutes. Finish the sauce with the basil and salt to taste.
9. Serve the chops with the arrabbiata sauce, or with sliced lemons and shaved Parmigiano Reggiano.

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

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