Ingredients
1 to 1 1/4 lb. pork chops (1/2-inch thick)
1 tsp. salt
1/2 tsp. black pepper
1/2 c. all-purpose flour
1 egg, lightly beaten
2 Tbsp. water
1 c. dry bread crumbs
1/4 c. vegetable oil
1 Tbsp. butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
Forged German chef knife — workhorse for any technique requiring prep
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Place pork chops between 2 sheets of plastic wrap. Pound lightly with flat side of mallet, until meaty portion covers about twice the surface as before pounding. Sprinkle on both sides with salt and pepper. Dip in flour to coat. Beat together egg and water. Dip chops into mixture. Spread dry crumbs over plastic wrap and coat chops on both sides. Lightly pound again to make crumbs adhere to chops. Heat oil and butter in heavy skillet. Add chops. Cook over medium-high heat for 3 to 4 minutes on each side, until golden brown. Transfer to heated platter. Serve immediately.