Szechuan Pork Chops
serves 4
This recipe came from Nicole from For The Love Of Food. A play on her traditional German Breaded Pork Chops, this crunchy-peppery dish was selected as the featured recipe for the Root Source Challenge: Pork Chops.You can read more about this recipe at For the Love of Food.
2 teaspoons Szechuan peppercorns
4 pork chops
1 cup all-purpose flour
2 eggs, beaten
4 cups panko bread crumbs
Oil for frying
prep: 10 minutes
total: 30 minutes
small skillet
cast iron pan
3 plates
tongs
digital, instant-read meat thermometer
2. Sprinkle salt on both sides of the pork chops and them rub equal amounts of the ground peppercorns into the meat.
3. Place flour, beaten egg, and panko on three separate plates for dredging. Cover pork chop first in flour, then egg, then panko. Repeat with all pork chops.
4. Cover the bottom of a large cast iron pan with a 1/4-inch of oil and heat it over medium heat. (Oil is ready when flour sprinkled on top quickly bubbles away.)
5. Once bottoms are golden in color (3-5 minutes), flip the pork chops and continue to cook until the other side is golden in color again. If chop is not done, you may want to reduce the heat so that you do not burn the crust.
