Cajun Romano-Crusted Pork Chops
Elevate your dinner table with these Cajun Romano-Crusted Pork Chops, where juicy, tender boneless pork chops are expertly pounded to perfect thinness and coated with a savory blend of Romano cheese, breadcrumbs, and zesty cajun seasoning. The result is a crispy, golden crust bursting with flavor, perfectly complemented by a hint of fresh lemon. Ideal for a family dinner or a special occasion, these pork chops are sure to impress and satisfy. Serve them with a side of your favorite vegetables or a fresh salad for a complete and delicious meal.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
boneless pork chops
4 (trimmed and pounded to 1/4 inch thick)
grated Romano cheese
1 cup (freshly grated)
dry breadcrumbs
1/2 cup (plain or seasoned)
cajun seasoning
2 teaspoons (store-bought or homemade)
grated fresh lemon rind
1 teaspoon (zested from a lemon)
all-purpose flour
1/4 cup (for dredging)
eggs
2 (beaten)
vegetable oil
2 tablespoons (for frying)
lemon wedge
as needed (for serving)
Instructions
1
Start by trimming any excess fat from the boneless pork chops for a leaner bite.
2
Place each chop between two sheets of waxed paper and gently pound with a mallet until they're about 1/4 inch thick. Alternatively, you can use thin, fast fry pork chops to save time.
3
In a shallow dish, combine the grated Romano cheese, dry breadcrumbs, Cajun seasoning, and grated lemon rind, mixing thoroughly to create your flavorful coating.
4
Spread all-purpose flour on another plate for dredging the chops.
5
In a separate shallow bowl, lightly beat the eggs until well mixed.
6
Take each pork chop and first coat it in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess egg to drip off.
7
Finally, transfer the chop to the crumb mixture, coating both sides thoroughly with the cheesy, seasoned breadcrumbs.
8
In a large frypan, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated chops in batches, ensuring not to overcrowd the pan.
9
Fry the pork chops for about 3 minutes on each side, or until they are golden brown and crispy. Adjust the cooking time as needed based on thickness.
10
Once cooked, remove the chops from the pan and place them on paper towels to absorb excess oil, then serve immediately, garnished with lemon wedges.
Nutrition Information
10g
Fat
12.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cajun Romano-Crusted Pork Chops?
These are juicy, tender boneless pork chops that are pounded thin and coated in a savory mixture of Romano cheese, breadcrumbs, and Cajun seasoning, then fried until golden.
What type of pork chops should I use?
Boneless pork chops are recommended as they are easy to pound to a uniform thickness for even cooking.
How thick should the pork chops be for this recipe?
You should pound the pork chops until they are approximately 1/4 inch thick to ensure they cook quickly and the crust stays crispy.
Can I use bone-in pork chops?
Yes, but you will need to adjust the cooking time as bone-in chops usually take longer to cook and are more difficult to pound evenly.
What is the benefit of using Romano cheese in the coating?
Romano cheese provides a sharp, salty, and savory flavor profile that complements the zesty Cajun seasoning perfectly.
Can I substitute Parmesan for Romano cheese?
Yes, Parmesan cheese is an excellent substitute for Romano cheese and will provide a similar texture and salty flavor.
What kind of breadcrumbs are best for this recipe?
You can use plain or seasoned dry breadcrumbs. For extra crunch, you could also experiment with Panko breadcrumbs.
Why do I need to dredge the pork in flour first?
The flour creates a dry surface on the meat which helps the egg wash adhere better, ensuring the final breadcrumb coating stays on during frying.
How many eggs are needed for the coating?
The recipe calls for 2 eggs, lightly beaten, to serve as the binding agent for the breadcrumb and cheese mixture.
Is this recipe spicy?
The spice level depends on your Cajun seasoning. It generally provides a zesty kick without being overly hot, but you can adjust the amount to your preference.
What does the lemon rind add to the dish?
The grated lemon rind adds a bright, citrusy freshness that balances the richness of the cheese and the fried coating.
What type of oil is best for frying the pork chops?
Vegetable oil is recommended for its high smoke point, but canola or peanut oil also work well for pan-frying.
How long do I need to fry each pork chop?
Fry the pork chops for approximately 3 minutes per side, or until they reach a golden brown color and the meat is cooked through.
How do I know when the pork chops are done?
Pork is safely cooked when it reaches an internal temperature of 145 degrees Fahrenheit. The juices should run clear.
Should I fry all the chops at once?
No, it is best to fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to a soggy crust.
Can I bake these pork chops instead of frying them?
Yes, you can bake them at 400 degrees Fahrenheit for about 15-20 minutes, though they may not be as crispy as the pan-fried version.
How can I make this recipe gluten-free?
To make it gluten-free, replace the all-purpose flour and breadcrumbs with your favorite gluten-free alternatives.
What should I serve with Cajun Romano-Crusted Pork Chops?
They pair well with fresh salads, roasted vegetables, mashed potatoes, or even a side of light pasta.
How many calories are in one serving?
Each serving contains approximately 200 calories.
How much fat is in this dish?
This recipe contains approximately 10 grams of fat per serving.
How many grams of protein does this recipe provide?
Each serving provides about 15 grams of protein.
Can I prepare these pork chops in an air fryer?
Yes, you can air fry them at 400 degrees Fahrenheit for 10-12 minutes, flipping halfway through, for a lower-oil alternative.
How do I store leftovers?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat the pork chops?
Reheating in an oven or air fryer at 350 degrees Fahrenheit will help maintain the crispiness of the crust better than a microwave.
Can I freeze the cooked pork chops?
Yes, you can freeze them for up to 2 months. Reheat them in the oven directly from frozen for the best texture.
What if I don't have a meat mallet to pound the pork?
You can use a heavy skillet or a rolling pin to gently pound the pork chops to the desired thickness.
Why should I trim the fat from the pork chops?
Trimming excess fat ensures a leaner bite and helps prevent the edges of the pork from curling while frying.
Can I use this breading for chicken?
Absolutely! This Cajun Romano breading is delicious on thin chicken cutlets as well.
How many pork chops does this recipe make?
The recipe is designed for 4 boneless pork chops.
Why should I place the cooked chops on paper towels?
The paper towels absorb any excess oil from the frying process, keeping the crust light and crispy.