Crispy Breaded Pork Chops with Parsley-Caper Sauce

A featured Wine Club recipe for Wrath Wines - EX Wines.
Crispy Breaded Pork Chops with Parsley-Caper Sauce


Pair this dish (and the delicious sauce) with a Sauvignon Blanc!

Yield: 4
Prep Time: 30 Minutes
Cook Time: 15 Minutes


• 1 cup chopped fresh parsley
• ¼ cup drained capers
• 3 tbsp lemon juice
• 1 ½ cup olive oil (divided use)
• salt & pepper
• ½ cup flour
• 2 lg eggs
• 2 cups panko bread crumbs (Japanese style crumbs are extra crispy)
• 4 pork chops (not too thick)


1. Preheat oven to 350°.

2. Place parsley, capers, lemon juice in a blender. With blender running, slowly pour in ½ cup oil and process until smooth and emulsified. Transfer to a serving dish and salt & pepper to taste.

3. Flour pork chops on both sides. Place eggs in a wide bowl and beat to blend. Place panko crumbs in a second bowl. Dip floured pork chops in beaten egg and then in panko crumbs, pressing to adhere. Set on a rack or large plate to dry for about 5 minutes.

4. Meanwhile, heat ¼ to ½ inch of oil in a skillet large enough to hold all 4 chops. When almost smoking, add chops and cook, turning once, until both sides are golden and crisp. Transfer to a wire rack set over a cookie sheet and finish cooking in the oven for at least 5 minutes or until remaining side dishes are ready (depending on thickness of the chops).

5. Serve, passing sauce at the table.

Recipe sourced from Ex Wines