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Thick pork chops with fried zucchini (2 servings)


  • Author: Bobby

Ingredients

Scale

Instructions

  1. Place your pork chops on a flat surface and season with salt and ground black pepper; add garlic powder and some Italian seasoning. Pat or rub the seasoning into the pork chops, flip it over, and repeat the same process on the other side.
  2. Turn on your oven and preheat to about 350°. Also, heat your pan on medium heat.
  3. Drizzle one tablespoon of olive oil onto your pan and move the oils around to cover the pan’s surface completely.
  4. It usually takes 2 minutes to sear pork chops, but you need to sear for 5 minutes on each side because of the olive oil. Sear until the pork chops stop sticking to the pan.
  5. Please turn off the heat and move your pan into the oven (it helps to use a fully metallic pan).
  6. Cook the pork chops in the oven for about 20 to 25 minutes
  7. While the pork chops cook in the oven, slice the zucchini into bite-size pieces.
  8. Get three large pans or plates ready. In the first pan, whisk two eggs; in another pan, mix some flour, seasoned salt, and garlic powder, and in the last pan, combine parmesan cheese with panko breadcrumbs.
  9. Next, coat the zucchini by dipping both sides in the egg wash, removing from the eggwash, and shaking off excess egg. Coat both sides with the flour mixture, also shake off excess flour. Dip both sides in the egg wash once more and coat with breadcrumbs this time.
  10. Get a medium pan, and heat 1 and 1/2 cups of vegetable oil on medium heat. Deep fry the coated zucchini until golden brown.
  11. Remove the pork chops from the oven when the internal temperature hits 145°F and transfer them to a serving dish.
  12. Pour some ranch dipping sauce to accompany your fried zucchini and pork chops.

This delicious pork chop recipe is pretty quick and easy to prepare, and it always blows my socks away each time. Check out this video recipe if you would love to see more recipe ideas.