Pork chops are a staple of the American diet. They key to cooking a good pork chop is to avoid overcooking which creates a tough, dry piece of meat. Usually, I would recommend using bone-in pork as it tends to be more tender and juicy, however, I used boneless chops for this recipe. If you prefer bone-in, go ahead and use them, just be sure to increase the cooking time by a couple minutes.
The Pork Chops
4 pork chops
Salt and pepper for seasoning
1 1/2 cups panko bread crumbs
2 tbsp. unsalted butter
Season pork chops generously with salt and pepper and let sit at room temperature for about 30 minutes.
Mix the panko breadcrumbs with 1 teaspoon of salt. Beat the egg in a separate bowl. Dip each pork chop in the egg mixture, then in the breadcrumbs until coated evenly on all sides.
Heat the butter over medium heat in a nonstick skillet. Cook pork chops for 8 minutes on the first side. Turn heat down to avoid burning the breadcrumbs if necessary.
Flip pork chops and cook for another 5 minutes, or until the internal temperature reaches 145 degrees. If the internal temperature exceeds 145 degrees, you run the risk of dry chops.
Remove and let rest for 5-10 minutes for juices to redistribute. Serve with onion gravy (below).
The Onion Gravy:
2 tbsp. bacon grease
1/2 onion, chopped
3 tbsp. flour
2 cups whole milk
1 tsp. cracked black pepper
1 tsp. sea salt
Melt the bacon grease in a saute pan over medium-low heat.
Add the onion and cook until translucent.
Add the flour and stir until you start to get a very light brown roux, then add the milk, salt and pepper and stir. Cook, stirring continuously, until the gravy reaches desired thickness (usually 1-5 minutes). If gravy is too thick, more milk can be added as necessary. Add additional salt to taste.
Did you use boneless or bone-in pork chops for this recipe? Were they moist? What is your favorite way to make pork chops? What about your favorite kind of gravy? Any tips I could use to improve this recipe?