I love that I can turn to my tiny pots of herbs whenever I'm not sure what to make. This idea came from an empty pantry, using just what I had on hand and ended up being wonderfully satisfying. —Erin Jeanne McDowell
Test Kitchen Notes
WHO: apartmentcooker is a culinary school grad and blogger.
WHAT: A perfect weeknight dinner.
HOW: Bread your pork chops, fry them up, sauté some onions, and put them on top. Devour.
WHY WE LOVE IT: This recipe comes together in minutes -- and, once you have your chops and herbs, straight from the pantry -- and feels wonderfully elegant. It's got crunch and salt and porkiness and tartness: everything we want at the end of the day. —The Editors
Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs.
Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.
In a large saute pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.
Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.
In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent.
Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.