Crispy Lemon Romano Pork Chops Recipe: You Should Be Eating This! by Donna John
Give me a thin, crispy pork chop and I'm in heaven. Not only do they cook fast, you can do so many things with them. I've cooked crispy Italian pork chops, Tandoori-style pork chops, Hawaiian pork chops (this recipe won me $600!) and sweet and sour pork chops, to name just a few.
With a couple lemons in the fridge and some Pecorino-Romano cheese leftover from making The Pioneer Woman's eat your greens salad, this easy pork chop recipe transpired. And it was a success! Serve these juicy pork chops with a vegetable, grain or salad.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 to 4
Ingredients
- 4 thin pork chops (I used bone-in pork chops)
- 1/2 cup flour
- 1 egg
- 1 cup panko
- 1/3 cup grated Pecorino-Romano cheese
- 2 tablespoons olive oil, for frying
- 1/2 cup dry white wine
- 1 lemon, sliced
- 1/2 cup chicken broth
- 1/4 cup (4 tablespoons) butter
Here's how to make it:
- Beat the egg in a shallow bowl. Stir together the panko and cheese on a plate. Put the flour onto another plate. Season the pork chops with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Dredge the pork chops in the flour, then egg, then coat with the panko-cheese mixture. Put into the skillet. Cook until golden brown on each side, about 4 to 5 minutes per side depending on thickness. Remove to a plate. (You may have to do this in batches if all the pork chops won't fit in the skillet.)
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Add the wine to the skillet and bring to a boil. Add the lemon slices and cook until reduced by half.
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Reduce the heat and add the chicken broth and butter. Cook until sauce comes together and thickens slightly.
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Put the pork chops back into the pan with the sauce and warm through.
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