Chicken-Fried Pork

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of a Food and Wine magazine dated May 2015."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (271.7 g)
  • Calories 731.6
  • Total Fat - 40 g
  • Saturated Fat - 15.1 g
  • Cholesterol - 259.2 mg
  • Sodium - 260.3 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.8 g
  • Protein - 53.8 g
  • Calcium - 54.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 1.2 mg

Step 1

Preheat the oven to 300°F. In a shallow bowl, beat the eggs with the milk. Put the flour and panko into 2 separate shallow bowls. Season the pork with salt and pepper; dredge in the flour, then dip in the eggs and coat with the panko. pressing lightly to help it adhere.

Step 2

Set a rack on a baking sheet,. In a large skillet, melt 1 tablespoon of the olive oil with 2 tablespoons butter. Add 2 pieces of pork and cook over moderately high heat until golden, about 2 minutes. Flip the pork and another tablespoon of olive oil and the rest of the butter to the skillet and cook until the pork is golden brown and cooked through, about 3 minutes. Transfer to the rack and keep warm in the oven. Wipe out the skillet and repeat to fry the remaining 2 pork chops.

Step 3

Transfer the chops to plates and serve with lemon wedges.

Tips & Variations


  • Rack on a baking sheet

Lynn (diner524)

Great Chicken-fried Pork!!! I love to cook pork in this method!! The outside is crispy and the inside is still moist and juicy!! Thanks for sharing your recipe!! I must say that I truly enjoyed the added splash of lemon juice, so good, don't skip that step!!

review by:
(13 Apr 2017)

lazyme

I was really in the mood for comfort food and this totally fit the bill. It was simple and quick to make and we really enjoyed it. Thanks for sharing, Teresa. Made for FYC tag.

review by:
(6 Jan 2017)

breezermom

Loved these! Only thing I would suggest is to sprinkle nowith salt and pepper before breading. I added kosher salt afterwards, but think the flavor would be enhanced if sprinkled before breading. However, if you are on a salt-restricted diet, these are still very flavorful with no salt on the meat. Turned out very crispy and delicious. Thanks for sharing your delicious recipe!

review by:
(12 Aug 2016)