chosen chaos

I’m telling you, this project?  Things just keep get­ting bet­ter and bet­ter.  The only thing wrong with this week’s recipe is that I for­got to take a pic­ture of it.  I am really against non-​​picture recipes but these were so good I was eat­ing them while I was cut­ting them up for the kids.  And then by the time I remem­bered I hadn’t taken a pic­ture all that was left on the serv­ing plate were some crust crumbs.

So so good.

For this recipe I went ahead and bought two new kitchen tools… a pounder and a zester.  I have skipped so many recipes because of the words “lemon zest” but no more!  The pounder seems to come up a lot too so I went for it.  I feel grown up now.  A little.

Breaded Vine­gary Pork Chops

• 4 bone-​​in pork chops, pounded to 1/​2 inch thick
• 1 cup red wine vinegar
• 1.5 cups panko
• Zest from 1/​2 lemon
• 1 table­spoon chopped fresh oregano
• 1 table­spoon chopped fresh oregano
• salt and pep­per to taste
• 1/​2 cup flour
• 2 eggs, beaten
• olive oil

Arrange chops in a bak­ing dish, cover with the vine­gar and let sit for 1 hour at room temperature.

Com­bine panko, zest, thyme, oregano, and salt and pepper.

Pre­pare one rimmed dish for the flour, one for the eggs, and one for the panko mix­ture you just made.

Heat a large skil­let over medium heat and add a few glugs of oilive oil.  Bread the chops first in the flour, then the egg, then the panko mix­ture.  Be sure to cover all parts of the chop!

Work­ing in two batches, cook­ing the chops in the hot oil until crispy and cooked through.  Wipe out your skil­let after the first batch and add oil if necessary.

I served these with roasted rus­set pota­toes and fruit.  The chops will def­i­nitely get worked back into the rota­tion at my house.  The com­bi­na­tion of the lemon and the red wine vine­gar was delicious!!

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