Breaded Boneless Pork Chops
Me and My Lodge Skillet
Southerners come from all backgrounds and because of this there are differences in the way we speak and the way we eat. One thing is consistent through out the region: the use of cast-iron cookware. Cast-iron dutch ovens are used to stew and braise meat or to cook soups or beans and peas. Cast-iron skillets are used to bake cornbread and of course, smother and fry chicken, fish and pork chops.
Although cast-iron pans come in a number of sizes, I use an 8 inch skillet by Lodge. This size is perfect for frying one or two pieces of meat or fish.
I use my trusty 8-inch Lodge skillet to make the following recipe for breaded boneless pork chops.
- 2 center-cut boneless pork chops, thin to medium thickness
- salt and pepper to taste
- 1 egg
- 3 tablespoons milk
- ½ cup flour
- ½ teaspoon of onion powder
- ½ cup of olive oil
- Season the pork chops with salt and pepper.
- Heat the oil.
- Beat the egg and milk in a bowl and pour into a shallow dish.
- Place the flour and onion powder into a small Ziploc storage bag and shake to combine.
- Dip each pork chop in the egg mixture and then place the coated pork chop in the plastic bag.
- Shake the bag until the pork chop is completely breaded.
- Fry in the hot oil for 4 to 6 minutes on each side.