Monday, July 19, 2010
Now when I first told the carnivore I was going to fry a pork chop for him he seemed confused. He then confessed he had never had one. Being from the South I returned his look of bewilderment. I mean how else would you cook it? (Note for non-native southerners - we fry everything.)
Well, here is how I do it:
Start with a warm skillet on medium heat. Coat your pan with about 3 tablespoons of olive oil. Then salt ans pepper both sides of your chop. Next prepare two bowls - one with a beaten egg and one with seasoned bread crumbs. Then dip your chop in the egg, coating both sides. Next coat your chop in bread crumbs completely. Place your chop in the oiled pan. You should here a sizzle. Let it cook one that side for about six minutes. Turn and cook for about eight more minutes (depending on the thickness of the chop). Both sides should be golden brown and the sides should have turned from pink to white. Remove the chop form the heat and let it rest two minutes before serving.
I like to serve pork chops with apples. You can find the way I get this green goodie on the plate here. This night I also piled on a few perogies to our plates. Oh, and instead of a chop I had my favorite fake chicken from Quorn - their guyere chik'n cutlet.