Crispy Breaded Pork Chops with Parsley-Caper Sauce
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup chopped parsley ¼ cup drained capers 3 tablespoons lemon juice 1 ½ cups olive oil Salt and pepper ½ cup all-purpose flour 2 large eggs 2 cups panko (see note)8 boneless pork chops (3 to 4 ounces each), about ¼ inch thick
Before You Begin
A briny, lemony sauce is a good foil for the richness of pan-fried pork cutlets.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Place parsley, capers, and lemon juice in blender. With blender running, slowly drizzle in ½ cup oil and blend until smooth and emulsified, about 1 minute. Transfer to serving bowl and season with salt and pepper.
- Place flour in shallow dish. Beat eggs in second shallow dish. Place bread crumbs in third shallow dish. Pat chops dry with paper towels and season with salt and pepper. One at a time, coat chops lightly with flour, dip them in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
- Heat ½ cup oil in large nonstick skillet over medium heat until just smoking. Add half of pork and cook until golden brown and crisp, about 2 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and pork. Serve, passing sauce at table.
Time
30 minutesYield
Serves 4Ingredients
1 cup chopped parsley
¼ cup drained capers
3 tablespoons lemon juice
1 ½ cups olive oil
Salt and pepper
½ cup all-purpose flour
2 large eggs
2 cups panko (see note)
8 boneless pork chops (3 to 4 ounces each), about ¼ inch thick
Test Kitchen Techniques
Ingredients
1 cup chopped parsley
¼ cup drained capers
3 tablespoons lemon juice
1 ½ cups olive oil
Salt and pepper
½ cup all-purpose flour
2 large eggs
2 cups panko (see note)
8 boneless pork chops (3 to 4 ounces each), about ¼ inch thick
Test Kitchen Techniques
Ingredients
1 cup chopped parsley
¼ cup drained capers
3 tablespoons lemon juice
1 ½ cups olive oil
Salt and pepper
½ cup all-purpose flour
2 large eggs
2 cups panko (see note)
8 boneless pork chops (3 to 4 ounces each), about ¼ inch thick
Test Kitchen Techniques
Why This Recipe Works
Rinsing the brine off the capers ensured their flavor would not overpower our Crispy Breaded Pork Chops with Parsley-Caper Sauce. Making the sauce in the high speed of a blender ensured a consistent emulsification. We breaded the chops using the traditional method—dredge them in flour first, then dip them in egg and coat them in the bread crumbs. Instead of bread crumbs, we used panko, Japanese-style bread crumbs, to add extra crunch.
Before You Begin
A briny, lemony sauce is a good foil for the richness of pan-fried pork cutlets.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Place parsley, capers, and lemon juice in blender. With blender running, slowly drizzle in ½ cup oil and blend until smooth and emulsified, about 1 minute. Transfer to serving bowl and season with salt and pepper.
- Place flour in shallow dish. Beat eggs in second shallow dish. Place bread crumbs in third shallow dish. Pat chops dry with paper towels and season with salt and pepper. One at a time, coat chops lightly with flour, dip them in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.
- Heat ½ cup oil in large nonstick skillet over medium heat until just smoking. Add half of pork and cook until golden brown and crisp, about 2 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and pork. Serve, passing sauce at table.
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