Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where different ways to cook pork chops research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 881,770 times. Look in any fridge or freezer, inspect any random weeknight dinner table and chances are good you will find boneless pork chops on the menu or waiting their turn to show up on household dinner plates. When preparing pork chops, start with quality pork from your butcher, farmer’s market or grocery store. This will help them to cook all the way through while you are frying them, without burning the outsides. Place each chop between two sheets of wax paper.
With a meat mallet or a rolling pin, pound the chop until it flattens and thins out. Beat an egg in a dish or a bowl and add 2 tbs. Place each pork chop in the liquid, coating each side. Dip the pork chops into a breading mixture after it has been coated with liquid. Your breading mixture depends on what you like. You can use bread crumbs, flour, crushed crackers, toasted bread or rolled oats. Heat some oil in a skillet over medium high heat.