Chicken-Fried Pork
"This is out of a Food and Wine magazine dated May 2015."
Ingredients
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 by Step Method
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
- Rack on a baking sheet