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Tuesday, March 13, 2012

Breaded Pork Chops with Parsley Caper Sauce

Yeah, you read that right, folks! This dish is yet another Country Cook's 30 Minute Supper Card, and we made it last night, and I was too busy eating it to even take an after shot. But this recipe is quick and easy and tastes great with any side.

Breaded Pork Chops w/Parsley Caper Sauce
serves 4

1 cup parsley
1/4 cup capers, drained
3 tbsp fresh lemon juice
1/2 cup olive oil*
8 thin sliced boneless loin pork chops
salt and pepper
1/2 cup flour
2 large eggs, beaten
2 cups panko
1 cup olive oil

Place the parsley, capers, and lemon juice in a blender or similar device. While it's on and blending away, slowly drizzle in your olive oil. *I thought 1/2 cup olive oil sounded horrible so I just drizzled slowly until my handheld thingy could adequately blend the ingredients and then promptly stopped the oil. Set the sauce aside.

Heat 1/2 cup of the oil over medium until just smoking. Pat your pork chops dry and season with salt and pepper. Place flour, eggs and panko in their own separate shallow dishes. Dredge the chops first in flour, then the egg, and then the panko.

Put half the chops in and cook about 2-3 minutes a side. If you'd like, set your oven to 200 so you can keep the first batch warm (I just put mine in a pyrex with a lid but I also returned them to the skillet in the last minute). Wipe out the skillet, add the rest of the olive oil and cook the rest of the chops. I don't think, by the way, that I used a full cup of oil. I probably used 1/2 - 2/3 cup for the frying.

Once finished, plate your chops and spoon sauce over each chop. Devour!

I must say the lemony caper sauce is so heavenly, and helps cut the richness of the fried chop with its tanginess. We had ours last night with peas and oven roasted potatoes, but last time we had them with green beans and buttered egg noodles. SO GOOD.

Enjoy, lovelies!

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