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Author Notes: This is an amalgam of recipes from several sources. The idea of brining the pork comes from Bobbie Flay. All Recipes.com supplies a similar recipe made with a different cut and using regular breadcrumbs. I had this Boneless Loin chops on hand and added a few touches of my own and voila. —Federico_
Makes 6 cutlets
- 6 thin boneless pork chops
- 8 cups water
- 1/4 cup coarse sea salt
- 1/4 cup fine granulated sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon pepper
- 2 eggs, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 cup panko bread crumbs
- 1/2 cup freshly grated parmegiano cheese
- 2 tablespoons Extra Virgin Olive Oil
- In a large bowl, combine water, salt, and granulated sugar. Add pork chops to brining mixture and let stand in refrigerator overnight, or for at least 5 hours. Remove chops from brine and pat dry. Mix flour, salt, paprika together in a shallow bowl. Mix eggs and Worchestershire sauce in a separate bowl. Mix bread crumbs and parmegiano cheese in third bowl. Coat chops with flour mixture, then dip in egg mixture and finally coat with bread crumb mix. Let breaded chops sit for a few minutes. In a large skillet, heat oil over medium high heat then add chops and cook for about 4-5 minutes or until the cooked side is golden brown. Turn and cook until the other side is golden brown. Remove from heat and let chops drain on a folded paper towel.
- Serve with prepared pork gravy, and buttered fingerling potatoes.