This breaded pork chop recipe is fit for Dad on Father's Day.
- 4 bone-in pork chops (about 2 pounds total), pounded to 1/2' thickness
- 1/2 cup all-purpose flour
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 6 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano.
Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Have the kids use a fork to dredge each chop first in the flour, then in the egg, then in the panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is cru- cial. Then have the kids hand them over to Mom (or whoever is cooking) so she can put them into the hot oil. Working in 2 batches, cook pork chops—wiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oil—until crispy and cooked through, about 4 minutes per side.