Parmesan Fried Pork Chops

I just love this dish.

Maybe it’s just because of my southern roots, but you really can’t beat a good ole’ meat and potatoes meal. Especially when the meat is fried and has cheese.

Growing up in the south fried meats are a staple. I mean, we figured out how to fry  steak like it’s chicken and don’t even bat our eyes about it. It’s delicious and we know it! We’re not ashamed of that and believe me when I say I will not hesitate to go back for seconds or thirds!

This right here is another classic, especially for breakfast. Whip up some eggs, biscuits, and homefries and you got yourself a down home souther comfort breakfast! Just like any southern grandma.

I won’t pretend to say that this is good to eat every day, but you know Sunday brunch only comes around once a week, so why not indulge?

I served mine with some simple roasted potatoes and ate it up.

Don’t be fooled by the lack of colors from this meal, brown is a very delicious color, ask any kid. Just serve it on a colorful plate like I did and problem solved! Beauty simplified.

 

 So did anyone read this with a southern accent? No? Just me? Ok.

Enjoy!

 

 

Parmesan Fried Pork Chops

(Recipe by Sarah Eats Austin)

 

Ingredients

 

5 boneless pork chops, thin

1-2 cups flour

2 tsp paprika

1 tsp dried thyme

1/2 cup shredded parmesan

garlic salt and pepper

4 eggs

canola or vegetable oil for frying

 

 

Directions

 

Heat the oil over medium high heat in a large frying pan.

Beat eggs in a medium sized dish. Meanwhile place flour, paprika, thyme, parmesan, garlic salt and pepper in a seperate dish and stir to combine.

Dredge each pork chop in the egg wash before coating with the flour mixture. Place in the oil and cook on both sides until golden brown, about 4-6 minutes on each side.

 

 For the potatoes I just drizzled them with a little olive oil, seasoned with garlic salt, and roasted them for about 20-25 minutes at 450F. Once they came out I sprinkled them with a little grated parmesan.

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