Beef, chicken, fish, and pork. Pick one.
Chance are it wasn’t pork. Yet, lean pork is as healthy as chicken and fish. But because it’s lean, though, it tends not to have as much flavor, and it often turns out tough and dry – at least mine did.
I figured out how to make Perfect Pork Loin Chops. Tender, juicy, flavorful, easy.
Boneless pork loins are a staple in the meat department, and often on sale. You can also buy a whole pork loin and cut the chops yourself. Recently I bought a pack of 5 or 6 boneless pork loin chops with no particular dish in mind – it had just been a while since we had pork and I was looking for a lean meat to serve besides chicken.
I knew that cooking quickly seared the meat and helped it retain moisture, and I also know that frying adds flavor, so I proceeded with those two things in mind.
Start by putting just enough olive oil in a skillet to cover the bottom of the pan. Get out two bowls and crack and egg in one, add a quarter cup of milk and stir. In the other bowl, add 1 C of Italian Breadcrumbs and 1/3 C grated parmesan and mix thoroughly. Dip each chop in the egg wash, then the crumb mixture and add to the medium hot fry pan. Cook quickly, until golden brown, about 2 minutes per side. Remove the chops, put on a wire rack and pop into a 400 oven for about 10 to 12 minutes to finish. Cook until just past pink, or until meat thermometer reads 145. Don’t overcook! The chops will be bursting with juices, tender and delicious. Perfect, actually.
Perfect Pork Loin Chops
¼ C milk
1 C Italian style breadcrumbs
1/3cup grated Parmesan cheese
4 to 6 boneless pork loin chops, 3/4 inch thick (4 to 5 oz each)
1tablespoon olive oil