Last updated on February 23, 2019 by Liza Hawkins
I’m no ‘extreme couponer,’ but I do pay attention to grocery store sales, especially when they have to do with meat. I find pork chops are often discounted, even when chicken, beef and turkey are super expensive full price.
When I see a good sale, I buy a bunch of pork chops and I freeze them for later. Again, I am not a hoarder don’t go crazy stock up in moderation, so two or three meals’ worth is plenty for our freezer.
And, as far as the ‘stocking up’ process goes, don’t worry. I don’t have an abundance of time to spend packaging things up, using fancy kitchen gadgets and other assorted techniques. I simply unpackage the pork (or chicken, beef – whatever) and put the chops in a gallon-sized freezer bag, based on portions that make sense for our family. Then into the freezer they go. Less than 5 minutes. Worth it.
When pork chops are cooked properly I’d say they can rival any chicken breast out there; they’re even juicier, with more flavor. Bone-in? Even better. Dark meat? Yes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 3 pork chops, 3/4″ thick (bone optional)
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 tablespoon water
- 1/2 cup Italian bread crumbs
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon dried parsley
- black pepper
InstructionsSet out three bowls. Add the flour to one, the egg mixed with the water to the second, and the Italian bread crumbs to the third.Put the olive oil and butter in a cast iron skillet and preheat over medium-high heat. Meanwhile, pat the pork chops dry with a paper towel and sprinkle both sides with salt, pepper and parsley.Place one chop in the flour, turning to coat lightly on both sides. Shake off any excess flour. Transfer the chop to the egg mixture, again coating lightly on both sides. Lastly, move the chop to the bread crumbs, once again coating lightly on both sides. Set aside on a clean paper towel, and repeat the process with the remaining two chops. Sprinkle lightly with salt.Place the chops, salt side down, into the preheated skillet – you know the skillet’s hot enough if the chop sizzles as soon as hits the oil. Lightly salt the side facing up, and then let cook for 5 minutes.Flip the chops, and continue cooking for another 5 minutes, and then remove the chops to a paper towel. Let them rest for a couple minutes before serving.
Keep in mind, if you’re using a dark cut of pork, the meat will look a little pink even when it’s fully cooked. Don’t make the mistake of over-cooking your pork, because ‘pork chips’ are no fun!