Breaded Pork Chops

Breaded Pork Chops, Step by Step

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1. Pat the chops dry and season with half the salt. Put the flour on one plate, the egg in a shallow bowl and the crumbs mixed with the garlic powder, paprika and remaining salt on another.

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2. Coat each chop in flour, then egg, then press firmly into the crumbs.

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3. Heat the oil in a large frying pan over medium heat until a pinch of crumbs sizzles at once.

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4. Fry two chops at a time for 4 minutes per side, until golden and cooked through. Drain on a wire rack and serve with the lemon.

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Small Things That Help

• Press the crumbs on firmly so they stay put in the pan.
• If the crumbs darken too fast, lower the heat and add 1 minute to each side.
• Fry in batches; a crowded pan lowers the oil temperature and the coating turns greasy.

Serving Suggestions

• Mashed potato
• Coleslaw
• Peas
• Gravy

Leftovers and Storage

Keeps in the fridge for up to 3 days. Reheat on a rack at 200°C for 10 minutes to bring the crust back. Do not microwave them.

Breaded Pork Chops: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.