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Think of this dish as a grown up version of “pork chops and apple sauce”. The spiced pear sauce is a delicious twist and perfect in a lot of dishes. It can be made way ahead of time and just reheated to top these cutlets. That makes this a fast and easy dish to pull together in the middle of the week. If you are a traditionalist, no worries. Serve the cutlets with my Homemade Chunky Applesauce. Crispy Pork Cutlets with Chunky Pear Sauce might become a new family favorite.

Tips for making tasty crispy pork cutlets

Selecting pork chops: I am able to find really thin cut pork chops at my supermarket. If you cannot, you can pound them thin between two pieces of plastic wrap with a mallet, rolling pin or the bottom of a heavy pot. You want them real thin so they cook up quickly and are super crispy. Obviously, don’t pound the bone, just the meat section.

You can use center cut boneless pork chops as well.

Flour: You’ll note that I use Wondra flour. Years ago a chef recommended I use that when making gravy because it was finer and wouldn’t clump or make lumpy gravy. Well, the same is true when breading food. It is lighter and thinner and makes the lightest coating. I love using the product. If you find it at your supermarket, give it a try in this recipe, when making gravy or in any breading station you set up. Yes, you can use all-purpose flour, Wondra is just my preference.

Breading: I mix Panko, which is super crunchy, with seasoned Italian breadcrumbs for the flavor. Add salt and pepper and you’ve got a tasty coating on your chops. One last note on seasoning, I season everything with salt and pepper. That means the chops, the flour, the beaten egg and the breading. I also season lightly with salt after the pork chops are fried up. That constant seasoning every step of the way makes for such a flavorful meal.

Lemons: While you don’t need the lemon wedges with this dish, I think it brings it all together. It cuts through the fattiness of the cutlets and adds a little zing to the pear sauce. Try this one, you’ll like it!

How to make crispy pork cutlets with chunky pear sauce

Start by setting up a traditional breading station. Wondra flour on a plate (sprinkle with salt and pepper); beaten eggs in a bowl (season with salt and pepper) and the Panko and Italian breadcrumbs (mixed and sprinkled with salt and pepper) on a third plate.

Season the thinly cut pork chops with salt and pepper on both sides. Dredge in the Wonder and shake off the excess. Dip into the eggs and coat completely. Let the excess drip off. Place the chops in the plate of breading crumbs and coat on both sides. Put all the coated pork chops on a plate and place in the fridge until ready to cook.

If you aren’t making the pear sauce at the same time as the pork cutlets, place the prepared pear sauce in a small saucepan and heat slowly. Keep warm on the stove.
Place the butter and olive oil in a cast iron skillet and melt and heat until really hot but not smoking. (typically over medium-high heat)
Add the pork chops and fry until golden brown (about two minutes). Flip and cook on the other side another 1-2 minutes. Drain on a paper towel lined plate. Sprinkle with salt.