Crispy Fried Pork Chops Over Spicy Tomato Sauce This was inspired by a dinner I had at Connor’s parents’ house a few months back. The juicy bone-in pork chop is the star of the show. Using the standard flour, egg, breadcrumb coating and a quick fry in your favorite pan (I went with my cast iron), the pork stays juicy on the inside while getting that golden brown crispy outer layer that we all know and love. You can make a super flavorful tomato sauce at home in just thirty minutes with some garlic, hot chili pepper, olive oil and spices. It was so good, I was scraping the sauce up and just eating it with my fork! The freshly grated on top is not only photo worthy, but delish. Definitely a winner here worth saving and trying out at home! Serve with a side of garlicky kale to round out a delicious meal!
– 2x bone-in pork chops
– flour seasoned with some S&P
– 1 egg
– breadcrumb mixture (panko, Italian seasoned, parmigiano reggiano)
– 14 oz crushed tomatoes
– 5 cloves garlic
– red chili pepper flakes
– dried oregano
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Heat a small sauce pan with olive oil. Add in your chopped garlic and hot chili pepper and let it cook for 2 minutes- don’t let your garlic burn! Add in your tomato sauce and stir to combine. Add a little more olive oil to the sauce. Keep heat at medium low, stirring occasionally to make sure it doesn’t burn. Add in some dried oregano, black pepper, and salt to taste. This should cook down for 20-30 minutes until the tomatoes have reduced.
While sauce is cooking, get your pork chops going. Make sure they are dry, and use a fork to tenderize lightly. Coat in flour (shake off excess), then in egg, and finally into your breadcrumb mixture. Make sure the breadcrumb coating sticks well and cover the whole chop. Heat oil in a large cast iron pan. Once hot, add in your pork chops. Let’s them cook for about five minutes per side, until crispy golden brown and cooked through (don’t overlook!).
Ladle half of the sauce mixture into the center of each plate. Place your pork chop on top, and top that with some freshly grated parm. Enjoy!