Crispy Breaded Pork Chops with Parsley-Caper Sauce

From Cook's Country | April​/May 2009

Why this recipe works:

Rinsing the brine off the capers ensured their flavor would not overpower our Crispy Breaded Pork Chops with Parsley-Caper Sauce. Making the sauce in the high speed of a blender ensured a consistent emulsification. We breaded the chops using the traditional method—dredge them in flour first,… read more

Rinsing the brine off the capers ensured their flavor would not overpower our Crispy Breaded Pork Chops with Parsley-Caper Sauce. Making the sauce in the high speed of a blender ensured a consistent emulsification. We breaded the chops using the traditional method—dredge them in flour first, then dip them in egg and coat them in the bread crumbs. Instead of bread crumbs, we used panko, Japanese-style bread crumbs, to add extra crunch.

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Serves 4

A briny, lemony sauce is a good foil for the richness of pan-fried pork cutlets.

Ingredients

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