Pan-Fried Breaded Pork Chops

Step 1

Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.

Step 2

Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.

Step 3

Sprinkle flour generously over the chops on both sides, then shake off excess.

Step 4

Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.

Step 5

Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.

Step 6

Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.

Step 7

Bread the chops: Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.

Step 8

Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.