Breaded Vinegary Pork Chops Recipe

INGREDIENTS:

• 4 boneless pork chops, pounded to 1/2 inch thickness*
• 1 cup red wine vinegar
• 1 1/2 cups panko bread crumbs
• zest from 1/2 lemon
• 1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried thyme)
• 1 tablespoon chopped fresh oregano (or 1/2 tablespoon dried oregano)
• Kosher salt
• Pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Olive oil

INSTRUCTIONS:

1. Arrange the pork in a single layer in a rimmed baking dish. Pour the vinegar over the pork and let the pork sit and marinade at room temperature for 1 hour.
2. In a small bowl, combine the bread crumbs, lemon zest, thyme, oregano, and a pinch of salt and pepper. Place the flour in another small bowl, and in a third bowl place your beaten eggs (or, more logically, beat your eggs in the bowl).
3. Pat the pork chops with a paper towel to dry them slightly. Dredge each pork chops in the flour, shaking off the excess flour, then the beaten eggs, and then the panko mixture. Make sure that each part of each pork chop is well coated in panko.
4. Heat a large skillet over medium-high heat. Add about 3 tablespoons or so of olive oil. When the oil is hot, add your pork chops (they very well might need to be cooked in two batches, adding more oil as necessary). Cook until the pork chops are crispy and golden brown, about 4 minutes on each side. Serve warm.

Source: Erin Blue

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