Crispy Breaded Lemon Pork Chops
Category: Main Course
Serves: 4
These Crispy Breaded Lemon Pork Chops are a tantalizing blend of succulent pork chops, aromatic herbs, and a crunchy pistachio crust, all enhanced with a zesty lemon flavor. The dish is perfect for a special dinner or a family meal, offering a harmonious balance between crispy, savory, and tangy. The homemade mayo accompanying the pork adds a smooth and creamy touch that elevates the overall experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork chops (braciole di maiale) | 3 kg |
| Pistachios | 80 g |
| Corn flour (farina di mais) | 80 g |
| Lemon juice (succo di limone) | 30 ml |
| Thyme (timo) | 3 sprigs |
| Rosemary (rosmarino) | 1 sprig |
| Extra virgin olive oil | 30 ml |
| Salt | To taste |
| Black pepper | To taste |
| Additional lemon juice | 25 ml |
| Egg yolks (tuorli) | 2 |
| Sunflower oil (olio di semi) | 250 ml |
| Vinegar (aceto) | 3 g |
Instructions
1. Preparing the Breaded Coating
Start by preparing the herbed pistachio breading. Remove the leaves from the thyme and rosemary sprigs. Place the pistachios (shelled) and herbs into a food processor or blender. Pulse the ingredients until finely chopped, creating a fragrant and flavorful breading mix.
2. Tenderizing the Pork Chops
Place the pork chops on a cutting board, cover them with parchment paper, and gently tenderize the meat using a meat mallet. This will ensure the pork remains juicy and tender while cooking.
3. Lemon Marinade
In a shallow dish, pour in the fresh lemon juice. Add a pinch of salt and black pepper to season the marinade.
4. Coating the Pork Chops
Dunk each tenderized pork chop into the lemon marinade, ensuring it’s well-coated. Then, generously cover the pork with the pistachio-herb breading mixture, pressing it lightly to ensure it sticks to both sides.
5. Cooking the Pork Chops
Heat a non-stick skillet over low heat and add the extra virgin olive oil. Once the oil is hot, carefully add the breaded pork chops one at a time. Fry the chops on each side, cooking them slowly to ensure an even crispness and a juicy interior. Continue cooking for about 20 minutes, turning the chops occasionally with tongs for even cooking.
6. Making the Mayonnaise
While the pork chops are cooking, begin making a rich, creamy mayonnaise. In a separate bowl, whisk the egg yolks with a few drops of sunflower oil, creating an emulsification. Slowly add the oil, whisking constantly until the mayonnaise thickens. If it begins to curdle, don’t worry! Just transfer the mixture to a fresh bowl, add another egg yolk, and continue whisking while slowly incorporating the curdled mayo back in, a teaspoon at a time. Once the mayo is smooth, finish by stirring in the additional lemon juice for a tangy kick.
7. Finishing the Pork Chops
Once the pork chops have reached a golden brown color and are thoroughly cooked (check by inserting a skewer—clear juices indicate they are done), drizzle with a touch of vinegar and remove them from the pan.
8. Serving the Dish
Serve your crispy lemon pork chops with a generous dollop of homemade mayonnaise on the side, garnished with a sprig of fresh rosemary or thyme for added flavor. Enjoy this dish with a fresh salad or a side of roasted vegetables for a complete meal.
Notes
- Cooking Tip: For the perfect pork chop, make sure the oil is not too hot to prevent burning the breading while ensuring the pork remains juicy inside.
- Flavor Variations: You can experiment with adding different herbs like oregano or parsley to the breading for additional flavors.
- Storage: Leftover pork chops can be stored in the fridge for up to two days. Reheat them in the oven to keep the crust crispy.
These Crispy Breaded Lemon Pork Chops offer a fantastic combination of textures and flavors, perfect for impressing guests or treating yourself to a deliciously comforting meal!
