30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Country Fried Pork Chops
Thick-cut, heritage pork chops pan-fried to perfection, served with a fragrant brown butter sauce infused with crispy sage and a touch of lemon.
Total Time
65
Yield
4
Calories
850 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Wire Rack, Shallow Dishes (2), Large, Heavy-Bottomed Skillet (Cast Iron Preferred), Paper Towels •
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Instructions
At least 1 hour, and up to 24 hours, before cooking, generously season Pork Chops with Dry Brine. Place on a wire rack and refrigerate, uncovered.
In a shallow dish, combine all Breading ingredients.
In another shallow dish, whisk together all Egg Wash ingredients.
Remove Pork Chops from refrigerator and pat dry with paper towels.
Dredge each Pork Chop in the Breading, then dip in the Egg Wash, and finally coat again with the Breading, ensuring full coverage.
Heat Grapeseed Oil in a large, heavy-bottomed skillet (cast iron preferred) over medium-high heat.
Carefully place Pork Chops in the hot oil, being careful not to overcrowd the pan. Fry for 5-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C). Remove Pork Chops from skillet and set aside to rest.
Reduce heat to medium. Add Butter to the skillet and cook, swirling occasionally, until melted and browned, with a nutty aroma (about 5-7 minutes).
Add Sage Leaves to the brown butter and cook until crispy (about 1-2 minutes).
Remove from heat and stir in Lemon Juice and Red Pepper Flakes. Season with salt and pepper to taste.
Pour Pan Sauce over Pork Chops and serve immediately.
