Pork Chops Romano in Lemon-Butter


Have you ever wanted to cook a particular recipe, but you soon realize that you do not have all of the ingredients and then you often think ugh I cannot believe I completely forgot to write down these item(s) on my list and or purchase them. Then the next thing you know you most certainly, do not want to make another run to the store, even if it’s walking distance lol. If you have encountered this problem more than once and occasionally will get annoyed, I thought I’d let you know you are not alone because even I as a food blogger will do the same thing. 🙂

Lol, I do admit that I didn’t have all of the ingredients for last night’s recipe. I had no white wine vinegar or a lemon, after realizing I didn’t have both items my thought was “Oh forget it I’m just going to work with what I have.” In which of course since I had no white wine vinegar I just used red wine instead, and as for the lemon well you know what I did lol. 😀 Moreover, to my astonishment, this pork chop dish still turned out to be incredibly flavorful. 😀

Pork Chops Romano in Lemon-Butter Sauce

Ingredients

4 thinly sliced center cut pork loin chops, pounded thin
1/4 tsp. salt
1/2 tsp. pepper
1/2 to 3/4 C. all-purpose flour
1 – 2 large eggs, beaten with 1 Tbsp. water
1 C. unseasoned Panko breadcrumbs
1/2 C. grated Romano cheese
2 Tbsp Olive or vegetable oil for frying
1/2 C. white or red wine vinegar 
1 lemon, sliced
1/2 C. chicken stock or broth
1/4 C. unsalted butter, softened at room temperature
chopped parsley, for garnish

Directions

1. Get a cutting board and a meat mallet, beat each pork chop with the mallet until they are thin. Next, season the flattened pork chops with salt and pepper. Set aside. Make a dredging station by placing the flour in a large shallow dish. Next, put the eggs and water into an another shallow dish. In a third shallow dish, mix the Panko breadcrumbs and Romano cheese.

2. In a large non-stick pan, heat the oil over med-high heat until it begins to simmer. Pick up a piece of pork and dredge it in flour, shaking off excess. Drop each chop into the egg mixture, then cover it in the Panko-Romano mixture and add to the hot skillet with oil. Cook on each side until golden brown, approximately five minutes per side, and transfer them to a platter and place in the warm oven. Repeat the process with the rest of pork chops. (For excellent results, do not over pack pan. Brown pork chops in batches if you need to.)

3. After all of the pork chops are finished cooking on each side, clean pan with a paper towel and return to the stove. Mix in the white wine vinegar to the pan and bring to boil over med heat. Combine the lemon slices and let mixture decrease by half. Once reduced by half, turn heat down to low and combine the chicken stock or broth. Heat until cooked through.

4. Combine the room temperature butter. Once butter is melted and included into the sauce, place the pork chops back in and cover with sauce. Continue cooking on low until the chops are thoroughly cooked. (approximately three minutes). Enjoy! 🙂

Source Renee’s Kitchen Adventures

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