Bone in Crispy Pork Chops

 

I love pork chops and do them several ways. This is a method to cook them that will yield chops that are crispy on the outside and tender and juicy on the inside. 

Ingredients:

2   7-8 Oz. Bone in Rib Chops. I like the Duroc                      chops that they sell at Fareway.

Salt and Pepper

2 Eggs 

1 TBSP Water

1 Cup Panko Bread Crumbs

2 TBSP Butter

2 TBSP Vegetable Oil

2 Large Cloves Garlic - Lightly crushed to remove                                         the husks

4-5 Sprigs of Fresh Thyme

2 Sprigs of Fresh Rosemary

Preparation:

Season chops on both sides with the salt and pepper. Press the seasoning into the the meat with the butt of your hand. Beat the eggs and water together until well blended to create an egg wash and place in a small flat pan. Place the panko into another flat pan. Dredge the chops in the egg wash and then the panko, making sure each chop is well coated on both sides with the bread crumbs. Melt the butter and oil together in a saute pan over medium heat. Add the whole garlic cloves, the thyme and the rosemary to the pan, being careful, as the herbs may splatter and pop when added to the hot oil. Increase heat to medium high and add chops to the pan. Cook for 6 minutes on the first side, basting with the pan juices several times while cooking. If chops are getting too brown reduce heat as required. Turn chops and cook for 6 minutes on the second side, again basting several times while cooking. Times may very depending on the thickness of your chops and the temperature of your stove. Chops should be 135 degrees when removed from the pan. Remove chops to a board and let rest for 7-8 minutes before serving. The resting part is important as the chops will continue to cook while they are resting. Resting also allows juices on the surface to reenter the meat. The chops should have risen to about 145 degrees while resting. Between the basting and resting the chops will be nice and juicy on the inside and very crispy on the outside.