I’ve grown up enjoying my Oma’s pork chops because they are deliciously crispy and tender! My Oma learned how to make them from her mom. My dad over at Things Even I can Do learned how to make them from her and made this YouTube Video tutorial because they are something even he can do!
Ingredients needed:
Thin cut pork chops
Crisco Vegetable Shortening
2oz Panko or similar per 4 chops
1 egg per 4 chops
Salt (to taste)
Flour (2 cups or more, as needed)
Optional:
Onion, Garlic Salt, White Wine, other seasonings
Prep the Pork Chops
1. Cover both sides of pork chops in flour
2. Using a heavy metal meat mallet, pound pork chops until thin
3. Flour both sides of pounded pork chops
4. In a shallow dish (i.e. pie tin), beat 1 egg for every 4 pork chops
5. For each egg used, add ½ tablespoon water to the beaten eggs
6. Beat eggs again to mix in the water
7. Dip pork chops in the egg mixture until thoroughly coated
8. Coat both sides of pork chops with Panko or similar bread crumb product
9. Add salt or other seasonings to your taste
10. Layer in a large baking pan. If necessary, separate layers with wax paper
11. Cover and refrigerate until ready to fry (Chill chops for a minimum of 20 minutes)
Fry the Pork Chops:
1. Add large dollop of Crisco vegetable shortening to a pan on medium heat until very hot
2. If desired, add large slices of onion to the frying pan.
3. Fry each pork chop for 2 ½ to 3 minutes, per side. (Make sure pork chopscook all the way through their center. Thicker pork chops will require more time)
4. Pork chops are ready to serve, BUT see below.
Optional:
1. Place fried pork chops in a single layer in a large, but shallow, baking tray.
2. Drizzle white wine into the tray, but not directly on the chops
3. Cover with foil
4. Place tray in oven heated to 225-240 degrees. This will steam the wine into the chops. No time limit.
5. Approximately 30 minutes before serving, remove the foil but leave in the oven. (This will make for crispier chops.)
Last but not least… ENJOY!
Until next time,
A
