Whether you're cooking for your kids, or just yourself, this versatile dish can be dressed up or down, depending on your needs. For picky kids, choose pork cutlets, or butterfly a boneless pork chop and serve with warm applesauce. For a dressier version, possibly for a dinner party, pound a bone-in chop to about 1/2-inch thickness and serve with a simple spinach and sun-dried tomato salad, tossed with a Champagne vinaigrette.
- 4 boneless pork chops, about 1 ½ pounds, trimmed and butterflied
- Freshly ground pepper
- 1 cup breadcrumbs, preferably panko
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- 1 egg, beaten
- 4 tablespoons canola oil
Season pork chops with salt and pepper.
In a small bowl (that will fit a pork chop), combine breadcrumbs, cayenne pepper, and onion powder. Season well with salt and pepper and mix well.
Place beaten egg in another bowl of the same size.
Starting with the egg, dip each chop, making sure to fully coat it in egg and then let the excess drip off. Then dip the chop in the breadcrumbs, pressing down on both sides to fully coat the chop. Place chop on a clean plate and repeat until all chops are dredged.
Heat a large skillet over medium-high heat. Add two tablespoons of the oil and heat until shimmering. Add two chops and cook until the crumbs are golden, about 3-4 minutes per side. Repeat with remaining two chops.