Author Notes: I love that I can turn to my tiny pots of herbs whenever I'm not sure what to make. This idea came from an empty pantry, using just what I had on hand and ended up being wonderfully satisfying.
WHO: apartmentcooker is a culinary school grad and blogger.
WHAT: A perfect weeknight dinner.
HOW: Bread your pork chops
DR Max electronic English, fry them up, sauté some onions, and put them on top. Devour.
WHY WE LOVE IT: This recipe comes together in minutes -- and, once you have your chops and herbs, straight from the pantry -- and feels wonderfully elegant. It's got crunch and salt and porkiness and tartness: everything we want at the end of the day.
Serves 4
Herb Crusted Pork Chops
1/2 cup flour
2 eggs, lightly beaten
1 cup panko
2 tablespoons thyme, finely chopped
2 tablespoons rosemary, finely chopped
2 teaspoons sage, finely chopped
2 teaspoons basil, finely chopped
4 pork chops
salt and pepper, as needed
olive oil, as needed for pan-frying
Preheat the oven to 400 degrees Fahrenheit.
Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs
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Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.
In a large saute pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.
Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.
Balsamic Onions
2 tablespoons olive oil
1 large onion, very thinly sliced
salt and pepper, as needed
2 tablespoons balsamic vinegar
In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent
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Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.
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