Crispy Romano Pork Chops Recipe Is a Delicious High-Protein Dinner (25 Minutes) 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! The ingredients are pretty simple for this crispy pork recipe: pork chops (read about the health benefits of pork), flour, an egg, panko, Pecorino-Romano cheese, olive oil, white wine, a lemon, chicken broth and butter. The pork cooks in a skillet in about 15 minutes – from start to finish.

Serve these juicy pan-fried, lemony pork chops with a vegetable, grain or crisp garden salad for a high-protein dinner. You could do this same cooking method with boneless chicken breasts or chicken thighs, too. 

Cuisine: American / Italian 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 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: 

1. 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.
   
2. 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. You could use boneless pork chops. I prefer bone-in for this recipe.)
   
3. Add the wine to the skillet and bring to a boil. Add the lemon slices and cook until reduced by half. (If you don't want to cook with wine, use more chicken broth.)
   
4. Reduce the heat and add the chicken broth and butter. Cook until sauce comes together and thickens slightly.
   
5. Put the pork chops back into the pan with the sauce and warm through.
   
6. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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