Sunday, January 20, 2013

Crunchy Pork Chop Recipe

I kind of stumbled upon this recipe one day while I was trying to come up with something new.  Pork chops....what to do with them?  I searched crunchy pork chop recipes, but I didn't like any one recipe I saw.   So, as usual, I took the best of each recipe and came up with my own!  This recipe was a hit with my family and so easy!

  • 2 to 4 Boneless Pork Chops
  • 1 Egg and 1 teaspoon of milk
  • 1 Cup Herb Seasoned Bread Crumbs
  • 1/4 Cup Parmesan Cheese
  • Salt, Pepper and whatever spices you like on your chops to taste.  I use Rosemary and Thyme
  • 2 Tablespoons Butter, melted

  1. Preheat oven to 400 degrees.
  2. Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet beat them until the meaty part of the chop is about half as thick.
  3. Beat the egg in a shallow wide bowl with the salt, pepper, rosemary and thyme. On a large plate or platter, combine the breadcrumbs with the Parmesan cheese.
  4. Press each of the chops into the egg mixture, coating either side. Then dip the egg covered chops into the bread crumbs, covering them evenly.
  5. Place in a shallow pan lined with tin foil and drizzle the melted butter over the coated pork chops.
  6. Bake in the oven at 400 for 30-35 minutes, or until the juices run clear.

Chasing Tiny Feet

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