Breaded Vinegar Pork Chops

imageIngredients

  • 4 bone-in pork chops (about 2 pounds total), pounded to 1/2′ thickness
  • 1 cup red wine vinegar
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • Zest from half a lemon
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper

Preparation

  • Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
  • Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano.
  • Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper.
  • Use a fork to dredge each chop first in the flour, then in the egg, then in the panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is crucial.
  • Put them into the hot oil. Working in 2 batches, cook pork chops—wiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oil—until crispy and cooked through, about 4 minutes per side.

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