Scarred by your mom's pork chops? This recipe will change your mind about pork chops.
We know, we know when you were growing up your mom made pork chops and they were TERRIBLE! It doesn’t matter how awesome a cook your mom was, when she made pork chops they were dry and shoe leather like and had ZERO flavor. So now you think you don’t like pork chops, right? Well we promise you, if you give this recipe a try you may think differently and like us, pork chops may become one of your favorite foods.
Here are the 2 secrets you need to know in order to make the best pork chops of your life:
FAT! Yes, you heard me. Pasture raised, heritage breed pigs (like ours) have more fat on them which results in super flavorful, juicy pork chops.
Don't over cook your pork! Pork chops only need to be cooked to 145 degrees, not 165 like chicken. Use an instant read thermometer to ensure you get to the right temp.
Ready to give pork chops another try?
2 packages Revival Farm pork chops, total of 4 chops
2 Revival Farm free range eggs
1 T water
2 C Italian breadcrumbs
Heat a large flat bottomed skillet over low heat, coat bottom with olive oil. Remove the pork chops from packaging and pat dry with a paper towel. Get 2 shallow dishes. In the first, crack the two eggs and add the water. Beat with a fork until well scrambled. In the second dish add half the breadcrumbs. Dip each pork chop in the egg mixture and then in the breadcrumbs to coat well. Add fresh breadcrumbs to the second dish as needed. Add the chops to the pan (we usually cook 2 at a time so not to over crowd the pan). Cook on first side until breadcrumbs are golden brown, then flip and continue cooking until internal temp reaches 145 degrees. Remove cooked pork chops from heat and let rest 4-5 minutes before cutting into.
We would love to hear about your pork chop experiences. Comment below to let us know how you liked the recipe and if we were able to change your mind.