Crispy Pork Chops

4 oz. pork chops (1″ thick)
salt
pepper
1 tbsp. dill weed (minced)
1 tbsp. parsley (finely minced)
½ tsp. thyme (minced)
2 cup panko bread crumbs
all purpose flour
2 eggs (beaten)
3 tbsp. butter (divided)
2 cup mixed mushrooms (white button, shittake, oyster – sliced to similar sizes)
1 tbsp. garlic (minced)
¼ cup shallots (minced)
12 oz. stout or porter beer
2 tbsp. brown sugar
1 tsp. sherry vinegar
¼ cup heavy cream
canola or vegetable oil
lemon wedges

Butterfly the pork chops into thin cutlets (so it cooks quickly) and season on both sides with salt and pepper.

Mix together the fresh dill, parsley and thyme; add to panko bread crumbs and blend well.

Using the dry/wet/dry, 3-step system, coat the pork chops first in all purpose flour, then the beaten eggs and lastly into the herb-infused panko. Set on a plate or baking sheet and refrigerate pork chops while making the mushroom gravy.

In a sauce pan, heat 2 tablespoons butter over medium high heat and add the sliced mushrooms. Saute stirring and shaking the pan often, until the mushrooms begin to color slightly, around 5 minutes. Reduce the heat to medium and add the garlic and shallots. Cook for 2 minutes more. Deglaze the pan with the beer. Reduce liquid by half and add the brown sugar, sherry vinegar and heavy cream. Finish sauce with 1 tablespoon of butter and salt and pepper to taste. Keep warm.

In a separate large fry pan, heat a ¼ inch of oil over medium high heat, until it reaches 350° F. Add the pork chops, one at a time or as many can fit in the pan. Pan fry 2 to 3 minutes on each side, until golden brown. Drain on paper towels; season again with salt. Serve hot, topped with mushroom gravy and a lemon wedge for garnish.

Recipe By:

Chef Lee Anne Wong

Prep + Cook Time:

30 mins

Serving Size:

4 Servings