Ciao Italia 1724-r1022 Skillet Breaded Pork Chops with Rosemary

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a gluten-free option.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is usually less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often more affordable.

Prepare a brine with 2 quarts of water, 1/2 cup kosher salt, and 1/4 cup sugar, mixing until dissolved.

Place the brine in a plastic bag and add the pork chops, sealing the bag well.

Refrigerate the brined pork chops for 2 to 4 hours, shaking the bag occasionally.

Chop fresh rosemary and garlic coarsely in a bowl.

In a separate bowl, mix the chopped rosemary, garlic, a pinch of salt, black pepper, and about 1 cup of bread crumbs.

In another deep bowl, beat 2 eggs until mixed.

After brining, drain the pork chops in a colander and rinse them to remove excess salt.

Pat the pork chops dry with paper towels to ensure the egg will coat them well.

Dip each pork chop in the beaten eggs, ensuring full coverage.

Coat the egg-covered pork chop in the bread crumb mixture, pressing gently to adhere.

Heat a thin layer of olive oil in a saute pan or heavy-duty casserole dish until hot.

Test the oil by adding a small amount of bread crumb; if it sparks, the oil is ready.

Carefully add the breaded pork chops to the hot oil, ensuring not to crowd the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens