Venetian Pork Chop
This Venetian Pork Chop recipe is out of this world. You just have to try it! I saw a version of this dish made on Somebody Feed Phil and instantly knew I had to make it. Let's be honest, fried pork chops and vinegar may not sound appealing...stop asking questions and try it, really! Once you taste it you will never want pork chops any other way.
4 Pork Chops
2 Eggs (beaten)
1 Cup Flour (seasoned with salt and pepper)
2 Cups Italian Breadcrumbs
1/2 Cup Oil (for frying, I use coconut oil)
1 Cup Apple Cider Vinegar
As Needed, Salt and Pepper
Pound out the pork chops to ¼ inch. Season with salt and pepper.
Setup a traditional breading station with the flour, eggs, and breadcrumbs.
Lightly flour the pork chops, dip in eggs and coat with bread crumbs.
Heat oil in a high sided sauté pan and fry pork chops for 2 minutes on each side.
Drain of the oil and add the vinegar to the pan and continue cooking the pork chops until all the vinegar has been soaked into the pork chops, flipping once.
Serve with your favorite side.