Fried pork chops are beautiful things.
Fried pork chops wrapped with deli ham (or bacon) and coated in Parmesan bread crumbs are beyond beautiful.
Pure, indulgent decadence are just a few of the words that come to mind.
After wrapping thinly sliced black forest deli ham around pork chops and dredging them in a parmesan cheese-flour-bread crumb mixture they are gently dropped into a cast-iron skillet filled with a generous amount of hot, sizzling oil.
They emerge completely encased in a crunchy coating that traps the juiciness of the meat inside making them tender and succulent. The ham adds a salty pop of extra flavor that can only be beat, and just slightly, by using bacon instead.
I tested both thin and thick pork chops with ham and bacon. They were all crazy delicious.
This is really more method than recipe – use whatever chops you like (even boneless) and any type of thinly sliced deli ham or bacon. I used black forest ham and regular sliced bacon.
I like to serve them with cole slaw and pickles. The coolness and bite from the vinegar balances out the richness of the fried pork chop in a way that is completely unforgettable.
Pork chops wrapped with deli ham (or bacon) and coated in Parmesan bread crumbs are pan-fried to complete and utter decadence.
- Season the pork chops with salt and pepper on each side. Wrap the ham or bacon around the pork chop, securing it on the side with a toothpick if desired. Once you dredge them in the egg the ham will stick to the chop.
- Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl and combining the flour, bread crumbs and Parmesan together in another.
- In large cast-iron skillet heat 1/2 inch of canola oil over medium-high heat. Dredge the chops one at a time in the egg then the flour mixture, coating evenly all over. Fry in batches of 2, about 6 minutes on each side depending on thickness. Remove to drain on a paper towel lined platter. Allow to rest 5 minutes before serving. Don't forget to remove the toothpicks!
Adapted from My Family Table by John Besh