Pork chops come in all different styles: bone-in/boneless, smothered, stuffed, glazed, breaded, grilled, broiled, wrapped in God-knows-what, etc. This recipe is my mommy’s and is more or less the classic Russian pork chop recipe.
The uncomplicated flavor of these pork chops is where their beauty lies. Atop a heap of creamy mashed potatoes, they are one of my favorite comfort foods.
1 lb. boneless pork loin chops, at room temp.
3 tbsp all-purpose flour
3 tbsp olive oil
Salt/coarsely ground black pepper
Pound the pork with a meat mallet until 1/3” thick. Season both sides with salt and pepper. Set aside. Place the flour in a shallow dish. Beat the egg with 1 tbsp of water and a pinch of salt in another shallow dish.
Heat the oil in a skillet on medium heat. Dredge chops first in flour, then in egg. Shake off any excess. Fry about 4 min on each side, until golden brown. Serve immediately.