Crispy Lemon Romano Pork Chops Recipe: You Should Eat This! | Pork

Crispy Lemon Romano Pork Chops Recipe: You Should Be Eating This!

Give me a thin, crispy pork chop and I’m in heaven. Not only do they cook quickly, you can do so much with them. I’ve cooked crispy Italian pork chops, Tandoori-style pork chops, Hawaiian pork chops (this recipe ran me $600!) and sweet and sour pork chops, just to name a few.

With a few lemons in the fridge and some Pecorino-Romano cheese left over from making The Pioneer Woman’s eat your greens salad, this easy pork chop recipe turned out to be. And it was a success! Serve these juicy pork chops with a vegetable, grain, or salad.


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Cuisine: American

Prep time: 10 minutes
Cooking time: 15 minutes

Total time: 25 minutes

Servings: 2 to 4


  • 4 thin chops (I used boneless chops)
  • 1/2 cup flour
  • 1 egg
  • 1 cup panko
  • 1/3 cup grated Pecorino-Romano cheese
  • 2 tablespoons olive oil, for frying
  • 1/2 cup dry white wine
  • 1 lemon, sliced
  • 1/2 cup chicken stock
  • 1/4 cup (4 tablespoons) butter

This is how you make it:

  1. Beat the egg in a shallow bowl. Stir the panko and cheese together on a plate. Put the flour on another plate. Season the chops with salt and pepper.

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  2. Heat the olive oil in a large skillet over medium heat. Coat the chops in the flour, then in the egg and coat with the panko cheese mixture. Put in the pan. Fry until golden brown on each side, about 4 to 5 minutes per side, depending on thickness. Remove to a plate. (You may need to do this in batches if all the chops won’t fit in the pan.)

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  3. Add the wine to the pan and bring to a boil. Add the lemon slices and cook until reduced by half.

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  4. Lower the heat and add the chicken stock and butter. Cook until the sauce comes together and thickens slightly.

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  5. Return the chops to the pan with the sauce and heat through.

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