Let’s face it, no recipe involving pork is complete without apple sauce to spruce it up. Just like salt and pepper, cheese and crackers, tea and crumpets, the two go hand-in-hand. Try more recipes with North Coast Organic.
Ingredients:
- 6 boneless pork chops, 1/2” thick and trimmed
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon paprika
- 3 eggs
- 1 large clove crushed garlic
- 2 cups bread crumbs (panko works best)
- 2 tablespoons butter, and Olive Oil for frying
- 2 lemons
- Chopped Italian parsley
Directions:
Pound each cutlet on a cutting board with a meat tenderizer until you’ve reached 1/4″ thickness. On a small plate, mix together the flour, salt, pepper, and paprika. In a small bowl, beat the eggs and garlic until smooth. Then, on another small plate, measure out the breadcrumbs. With a fork, coat each cutlet on both sides with flour, shake, and then flip both sides through the egg mixture. Let the egg mixture drip off before adding to the bread crumbs. Coat evenly. Once all cutlets are evenly breaded, heat a large cast iron skillet with about one tablespoon of the butter and three tablespoons of olive oil over medium heat. Once the oil is hot, add three of the cutlets and sauté 3 minutes per side or until cooked thoroughly. Remove to a paper towel lined platter and continue cooking the next three with the remaining butter and additional olive oil. Serve immediately with lemon and parsley and a side of North Coast apple sauce.
