Fried pork chops and tarter sauce with an Italian twist. The key to a nice crust in this recipe is: 1. using regular breadcrumbs versus panko (i use panko most of the time, but not for this dish), 2. getting the pan hot and ready for you but not exceeding medium heat or the breading will burn before the meat cooks, and 3. not turning or touching the chops it's time to flip. If you follow these instructions, you'll have a nice golden crust on your pork chops. This is a Giada recipe that hardly needed tweaking.
- 6 boneless pork chops, thin-cut with fat trimmed
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs, italian style
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne
- salt and pepper
- 3 tablespoons vegetable oil
Creamy Caper Sauce
- 2⁄3 cup mascarpone cheese
- 3 tablespoons mayonnaise
- 2 tablespoons heavy cream
- 1⁄4 cup capers, drained and chopped
- 2 tablespoons flat leaf parsley, minced
- 1 lemon, zest of
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- In a shallow bowl, combine flour, salt and pepper. In another bowl, add 2 eggs and beat until conmbined. In a third bowl, combine breadcrumbs with garlic powder and cayenne.
- Season pork chops with salt and pepper.
- One pork chop at a time, dredge in flour, then in eggs, then in breadcrumbs.
- Heat a large skillet over MEDIUM heat for 5 minutes. Add oil. When oil is hot, add pork chops to the skillet. Cook pork over medium heat 4-5 minutes per side. Do not touch until 4-5 minutes is up! Set a timer!
- For the caper sauce: Combine mascarpone and mayo. Mix in heavy cream. Add remaining ingredients. That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig!