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I love fried pork chops but the thought of deep frying in the Charleston heat or beating a path to my favorite restaurant amidst the summertime crowds just wasn't going to happen this past Sunday night. So after a long bike ride with the family, I set out to concoct a recipe that seemed to freshen up the deep fried version I've loved all my life. I looked through the cupboard and the saltines were at eye level, thyme and sage were in need of clipping in the garden, and the green onions were on their way out. So in true "kitchen sink" cooking fashion, I combined them all and came up with a truly tasty recipe. I let the girls pitch in by crushing the saltines in a ziploc bag and picking the herbs. Panfried in just a thin layer of oil, these pork chops are juicy, tender, and downright fabulous if I do say so myself.
Kitchen Sink Panfried Pork Chops
Ingredients
- 4 bone in pork chops
- frying oil
- saltines, about one sleeve crushed
- 2 cups Parmesan cheese, freshly grated
- 3 eggs, beaten
- fresh sage, handful minced
- fresh thyme, handful minced
- 4 cloves garlic, halved
- 1 1/2 cups green onions, chopped
- salt & pepper
Instructions
- In the cast-iron skillet, heat a 1/4 inch of oil and add the garlic to flavor the oil while it is heating
- Set out a sheet pan with a rack on top (if you have the rack handy)
- Combine in a bowl the crushed saltines, the fresh herbs and the salt & pepper to taste
- Set up a breading station in the following order left to right - 3 bowls - one with grated parmesan cheese, one with the beaten eggs and one with the saltine mixture
- Bread the pork chops and let them rest on the rack (this allows the breading to set)
- Once the oil is hot and the burner is on medium high, add all of the pork chops at once and do not touch them for 4 minutes
- Flip and fry for 4 more minutes
- Wash the rack and place paper towels beneath it
- Remove the chops and let them rest on the rack - allowing the extra oil to drain onto the paper towels
- Garnish with green onions and serve
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On Jul 20 2010 - ron easterby Said:
you go girls i love what your doing How about a show somewhere with your biscuits and our SHRIMP
On Jun 01 2010 - Laura Said:
I saw the food network that features the show unwrapped about your buscuits. They look so good and they have to taste as good too. We have to order some. Have a family member who loves buscuits and we call him “Biscuit Boy”
On May 29 2010 - carrie Said:
Hi Sharon,
I am so glad the pork chops were a hit. I have made them a second time last week and they were pretty tasty! And I just got a request to make them again on an upcoming mountain weekend! Looks like they might become one of the regular favorites! I am so glad you love the pimento cheese as well. Thank you so much. Try it on a pork chop—broiled so good!
On May 29 2010 - carrie Said:
Hi Stephanie,
I have one cast iron that has been passed down in my family for generations, so I have no idea where that one came from. However the other two I have I just bought from my local hardware store—they are very inexpensive and the company that makes them is called LODGE. But definitely check your local hardware store!
On May 28 2010 - Sharon Boy Said:
I made these pork chops and they were well received by family and friends. And can I just say I LOVE YOUR PIMENTO CHEESE! It is simply the best!
On May 25 2010 - Helen McNeel Said:
Fresh variation on porkchops, thanks.
On May 24 2010 - Stephanie Said:
I just saw an episode of your biscuits on Unwrapped and decided to look you guys up! =) I was browsing through your blog and was wondering for frying, is it better to use a cast iron skillet and do you recommend a brand?? I would like to try your pork chop recipe. Thanks!