A classic dish, the recipe for Miller’s pork chops brings to the table a main course that combines simplicity with an unmistakable flavor.
It’s a quick, tasty, and economical dish, perfect for a family lunch or dinner that takes little time.
The technique, adapted to pork, is the key to its success: the flour coating and cooking in butter create a chop that is golden and crispy on the outside, yet incredibly tender and juicy inside.
The result? A dish that wins the palate with its rustic elegance, proving that authentic flavor doesn’t need great complications.“
Chops are a cheap and tasty cut of meat, easy to find, and for this recipe, they are good both with or without bone, in the thickness you prefer.
The recipe also beautifully adapts to other types of meat like veal or chicken or turkey.
My advice is to cook and eat them immediately, hot and fragrant, perhaps garnished with a few slices of lemon and accompanied by a light side dish or with Crispy Fried Potatoes.
Curious to try this very simple and tasty recipe?
Let’s get to work and then write us your impressions!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 520.05 (Kcal)
- Carbohydrates 10.61 (g) of which sugars 0.49 (g)
- Proteins 43.14 (g)
- Fat 33.78 (g) of which saturated 11.76 (g)of which unsaturated 13.14 (g)
- Fibers 2.21 (g)
- Sodium 1,551.48 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Miller’s Pork Chops
- 4 pork chops
- as needed flour
- 3 tbsp butter
- as needed extra virgin olive oil
- 1 lemon (juice)
- 1 bunch parsley
- salt
- black pepper
Tools
- Frying Pan
Steps
Miller’s Pork Chops
Take the chops out of the fridge about 30 minutes before cooking them.
Pat them dry with paper towels.
Slightly score the fat on the edge to prevent curling during cooking.
Salt and pepper both sides.
Coat the chops in flour, pressing lightly to adhere well.
Shake off excess flour.
In a large pan, heat a drizzle of extra virgin olive oil with half of the butter.
When the butter has melted and starts to sizzle, add the chops.
Cook over medium-high heat for 4-5 minutes on each side, or until nicely browned.
Remove the chops from the pan and keep them warm on a plate, covered with a sheet of foil.
In the same pan, add the remaining butter.
Melt over low heat, then add the lemon juice and chopped parsley.
Quickly mix to create a sauce.
Pour the sauce over the chops and serve immediately, accompanied by a side dish of your choice such as baked potatoes or a fresh salad.
Tips and Tricks
Again, the cooking time varies and also depends on the thickness of the chosen pork chops.
Ask your butcher for pork chops that are not too thin, with the bone. The ideal thickness is about 0.6-0.8 inches, so that the meat stays juicy inside during cooking.
Don’t overdo it with the flour: Always shake off excess flour before putting the chops in the pan. Too much flour risks creating a pasty layer that burns, compromising the final taste.
Cook over high heat: The initial browning is crucial. Use a well-heated pan to immediately create a golden crust that seals the meat juices.
Customize the sauce: If you want to add extra flavor, you can add a bit of white wine or a tablespoon of mustard to the butter, lemon, and parsley sauce.
Make sure to use an untreated lemon, so you can also grate some of its zest for an even more intense aroma.
If the sauce thickens too much, add a splash of water or vegetable broth to make it more fluid.
If you liked this recipe, click on many stars, thank you very much.
Join my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
