Place pork chops in the melted butter of the medium-high skillet, cooking 2-3 minutes on each side. Once they have seared on both side, take the temp from the middle of …
Preview
See Also: Low Carb Recipes, Pork RecipesShow details
Place panko crumbs in a shallow dish. Salt and pepper pork chops to taste and dip in the egg mixture. Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs. Place chops on a plate and let them set for at least 10 minutes to set the coating. Heat oil in large skillet over medium high heat.
I find that a Parmesan – pork rind coating is the best, but almond flour and other nuts and seeds make fine low carb crumb coatings, too. Add seasonings to give it a punch! To get your Parmesan crust to stick to your pork chops, use an egg wash. Without it, the coating may stick to the pan and not the pork chop.
Dust pork chops with flour, shake off excess. Immediately dip into egg mixture. Next press into bread crumb mixture ensuring a good coating of bread crumbs. Heat olive oil to large frying pan. Brown the pork chops on medium heat just until golden brown on each side. Transfer to baking pan to finish cooking in the oven for thicker cut pork chops.
Panko bread crumbs are Japanese-style bread crumbs that have a dryer and flakier consistency than regular breadcrumbs. My preference is to use ¾ to 1 inch thick chops. Cooking time can vary quite a bit depending on the thickness of your pork chops. For thin pork chops, pan-frying on the stovetop should be all that is required.