Ingredients
Scale
Pork Chops
- 4 thin pork boneless chops (about ¼–½ inch (½–1 cm) thick)
- Juice of 4 medium limes
- ½ tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
Breading
- 1 cup (140 g) all purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cup (140 g) plain bread crumbs
- Salt and pepper to taste
- Oil
Instructions
- Cover the pork chops with the lime juice and season with cumin, garlic, onion, salt and pepper. Make sure to do this on both sides. Place pork chops in a glass container, cover with plastic wrap and refrigerate for 30 minutes. You can also put them in a resealable plastic bag.
- Place the flour in a large dish and season with salt and pepper to taste. Whisk the eggs with the water in another large dish and season with salt and pepper to taste. Place the bread crumbs in another large dish and season with salt and pepper to taste.
- After 30 minutes take the pork chops out of the fridge and dredge them in the flour, shake off the excess. Then, dip them in the egg mixture, letting the excess drip off. And finally, dredge them in the bread crumbs covering both sides really well.
- Heat enough oil in a large pan on medium heat and cook the pork chops for about 6 minutes per side or until they’re cooked through and golden brown. Cook them in batches if you need to.
- Serve immediately with French fries, a side salad, salted potatoes or arepas.