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Pan Fried Italian Pork Chop


  • 2 Truebridge Farms frenched pork rib chops
  • 1 C bread crumbs
  • 1/2 C grated parmesan cheese
  • 1 T dried arrabbiata mix
  • 1 tsp each garlic, salt, pepper
  • 2-3 eggs
  • 2-3 T milk
  • 2 T extra virgin olive oil

In a medium sized bowl, combine bread crumbs, parmesan, arrabbiata mix, garlic salt, salt & pepper. In a second medium sized bowl, whisk together eggs and milk. Heat olive oil in a cast iron pan over med-high. Dip pork chops in wet mixture until thoroughly coated on both sides. Transfer to dry mixture and thoroughly coat on all sides. Gently lay pork chops in hot oil. Cook 4-6 min. on each side until golden brown and internal temperature reaches 135 degrees. Remove chops from pan and place on a plate loosely tented with foil. Allow to rest for about 8 min, then serve. Great topped with Vantia Sicilian-Style Peperonata and served with simple buttered penne (or your favorite pasta) and sauteéd spinach.

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