How To Make The Best Pork Chops Ever

Ingredients

• 2 pieces Bone-In Pork Loin Chops (about 8 oz each, bone left on, trimmed and pounded thin)
• 1/2 cup All-Purpose Flour (for dredging, lightly seasoned with salt and pepper)
• 2 Large Eggs (beaten, used as egg wash)
• 3/4 cup Italian Seasoned Breadcrumbs (store‑bought, provides flavor and crunch)
• 1/4 cup Olive Oil (for frying, about 1/4‑inch depth in a 12‑inch skillet)
• 6 cloves Garlic (sliced thin)
• 3 Cherry Peppers (seeded and chopped; adjust heat to taste)
• 3/4 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1 1/2 cup No‑Sodium Chicken Stock (low‑sodium for a clean reduction)
• 2 tbsp Red Wine Vinegar
• 2 tbsp Lemon Juice (freshly squeezed)
• 1/4 cup Spanish Olives (sliced; optional garnish)
• 1/4 cup Parmesan Cheese (grated, adds richness and melt)
• 2 tbsp Unsalted Butter (cold, cut into cubes for whisking in at end)
• 1 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Trim and Pound the Pork Chops

   Remove excess meat from the bone, keep a small bone edge for presentation, then place each chop between plastic wrap and pound with a meat mallet until about 1/4‑inch thick and even on both sides.

   Time: PT10M

2. Season and Set Up Breading Station

   Season both sides of the pounded chops with salt and pepper. Arrange three shallow dishes: flour, beaten eggs, and Italian seasoned breadcrumbs.

   Time: PT5M

3. Bread the Chops

   Dredge each chop in flour, shake off excess, dip in egg, then coat thoroughly with breadcrumbs. Place coated chops on a parchment‑lined baking sheet.

   Time: PT5M

4. Heat Oil for Frying

   Add about 1/4 cup olive oil to the 12‑inch skillet and heat over medium‑high until the oil reaches 350‑360°F (175‑180°C).

   Time: PT5M

   Temperature: 350‑360°F

5. Fry the Breaded Chops

   Carefully place one chop in the hot oil, fry 2‑3 minutes per side until golden brown and the internal temperature reaches 130‑135°F. Transfer to a wire rack; repeat with the second chop.

   Time: PT8M

   Temperature: 350‑360°F

6. Prepare the Sauce Base

   In a stainless‑steel pan, add 2‑3 tbsp olive oil over medium heat. Sauté sliced garlic for 1 minute, then add chopped cherry peppers and cook another minute until fragrant.

   Time: PT4M

7. Deglaze and Reduce

   Pour in 3/4 cup dry white wine, 1 ½ cup no‑sodium chicken stock, 2 tbsp red wine vinegar, and 2 tbsp lemon juice. Bring to a rapid boil, then reduce heat to high and simmer until the liquid is reduced by more than half (about 5‑7 minutes).

   Time: PT7M

8. Finish the Sauce

   Stir in 1/4 cup sliced Spanish olives and 1/4 cup grated Parmesan. Remove from heat and whisk in 2 tbsp cold butter, one cube at a time, until the sauce is glossy.

   Time: PT3M

9. Broil the Chops with Cheese

   Preheat the oven broiler to high (second highest rack). Place the fried chops in an oven‑safe pan, spoon a thin layer of sauce over each, sprinkle the remaining Parmesan on top, and broil 2‑3 minutes until the cheese melts and turns lightly golden.

   Time: PT3M

   Temperature: Broiler

10. Plate and Garnish

    Arrange the broiled chops on a serving plate, drizzle with the remaining sauce, scatter sliced olives around, and garnish with chopped parsley.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

35g

Fat

28g

Fiber

2g