How to Make Breaded Pork Chops

I have what might be called a"modern" family. In my case, that means three parents , plus a divorce-sprawled group of in-laws. While divvying up vacations and holidays is a little complicated, most of the familial challenges I have to navigate are pretty minor. The biggest disagreement I routinely have to face is not over whom to vote for in November, but over how well-done a piece of meat should be.

With chops, though, and especially thin ones that are quickly fried, it turns out that this is less important. I made a mixed batch of fried chops one day, and I wasn't able to figure out afterward which ones had been dry-brined and which hadn't. Given how quick breading and frying pork chops otherwise is, I didn't find much of a reason to make it take any longer for such negligible results. Salting right before breading works just fine.

Let the excess egg drain off, then move the chop to a third large, shallow bowl of seasoned bread crumbs. My favorite type is panko, the large, airy Japanese bread crumbs, which form a slightly thicker and more crisp-tender crust than finely ground ones. Sometimes panko can be a little too large, but just crushing it with your hands is usually enough to break it down to a somewhat more manageable size. I mix the panko with grated Parmigiano-Reggiano cheese, minced fresh sage, salt, and pepper.

Cast iron is great for dishes like this because it retains heat so well. That means the oil will better retain its own temperature even when the room-temp chops go in. Plus, you'll beOnce the chops go in, I try to swirl the skillet continuously to move the oil around, which helps reduce hot and cold spots; that's especially important if your burner doesn't fully cover the pan bottom.

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