This is a bone in center cut tenderloin pork chop recipe. These are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.
Hot Pan, Medium High Heat #5 Setting on my stove. Grease in, Garlic & Herbs in, chops in bones in the middle. Cook 3 minutes then flip. Add Butter, cook another 3 min. Spoon the butter over the chops then sear the fat sides. Add the chops back to the skillet, spoon the butter once more and remove the herbs.
These are Italian seasoned Breaded Pork chops that smother with Mozzarella cheese and fresh Parsley. I pan fry each chop in Butter and Coconut oil to give it an added flavor that just melts in your mouth. I use Cushion Pork, which is a Picnic Shoulder Roast, that makes these chops so tender you won’t even need a knife to cut them. Plus, there is the added bonus, cutting your own chops instead of using the pre-packaged traditional Loin Chops saves you 2/3 the cost.
Pork Chop Ingredients:
1 pkg Cushion Pork(Shoulder Picnic) or cut Pork Chops
1 can Italian Seasoned Bread Crumbs
1 tbsp Butter
1 tbsp Coconut Oil
1 cup Mozzarella Cheese
As a child I never liked the way pork chops were made in my home growing up; so I’ve tried to develop a tastier yet simple Breaded pork chop that is full of flavor using premade ingredients that make them really easy.
Turkey Stuffing Breading for a Breaded Pork Chop
In this recipe you can use your favorite chops to make any Breaded Pork Chop; bone in or bone out. Also use your favorite breading, such as turkey stuffing, or ground croutons; and since the seasoning is already there all we need now is a few eggs and a hot pan with canola oil to get started. Watch the video below so you can see how easy it is making a Breaded Pork Chop.
Basics when making a Breaded Pork Chop
Always tenderize your chops. I beat the hell out of them with what ever I’ve got. Remember that this is the Poor Man’s Gourmet Kitchen, so most of the time I’ve just got to use what I’ve got; a hammer and pan work just fine. Just make sure that you cover them up with some sort of wrapping or plastic of some sort so you don’t blast the meat all over the kitchen. The important thing here is the end product after the Breaded Pork Chop is fried. You don’t want to end up with some dried out chewy piece of meat with a close resemblance to a baseball glove or an old rope swing tire dogs like to bite on. The goal is to make a very simple yet succulant Breaded Pork Chop that just melts in your mouth!