Best 5 Breaded Lemon Zest Pork Chops Recipes

BREADED PORK CHOPS RECIPE

Steps:

• **Read ALL Notes before starting**
• Set oven rack to middle position and heat oven to 350°F.
• Spray a wire rack with cooking spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
• Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups breadcrumbs. In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
• Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
• Transfer the baking sheet to a cooling rack, leave the oven on and increase the temperature to °425F.
• Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
• In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.
• Place ¼ cup flour in a shallow dish (just larger than one pork chop).
• Place the breadcrumb mixture in another shallow bowl.
• Using tongs, dredge one pork chop in flour and shake off the excess.
• Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
• Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
• Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
• Bake 17-25 minutes or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest 5 minutes before serving.
• Enjoy!

PORK CHOPS IN LEMON-CAPER SAUCE

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

BREADED PORK CHOPS

Steps:

• Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
• Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

PARMESAN SAGE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
• Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
• Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
• Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

PORK CUTLETS WITH LEMON AND CAPERS

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.