Friday, March 7, 2014
Recipe Swap: Breaded Pork Chops
Food is a connection to so many memories. Familiar smells, tastes, and moments. Breaded pork chops were a staple in my childhood. I remember helping with the Shake-n-Bake bag to coat the chops and eating them alongside green beans, which were one of the few veggies I liked as a kid.
Sarah at Taste of Home hosted another What's Cooking recipe swap. The blogger's choice theme was easy for me. I spotted these pork chops on Mary Ellen's blog and was already planning to try them soon. Once I was assigned her blog, the choice was made. I am terrible at not burning breaded items that I attempt to pan fry. As you can tell by the less than impressive photo, these suffered the same fate. I changed the cooking to finish in the oven to avoid charring them further. Luckily Dave and I do both enjoy a crisp dinner! When I try these again I'll definitely change up the directions to follow what I posted below. We enjoyed these chops with a side of roasted broccoli...that was clearly still cooking when I quickly snapped the above photo!
You will need:
*4 thin pork chops
*salt and pepper, to taste
*3 tablespoons flour
*1 cup Italian bread crumbs (Italian)
*2 tablespoons vegetable oil
I don't measure when I'm seasoning, so I did not list amounts above. I lightly seasoned the chops with salt, pepper, and touch of garlic powder, and then generously seasoned the bread crumbs with garlic powder, pepper, and a touch of Italian seasoning (omitted all since It breadcrumbs) and salt.
1. Preheat the oven to 350. Season the pork chops with salt, pepper, and a touch of garlic powder.
2. Place flour in a shallow dish or bowl. Do the same with the egg and beat it with a fork. Put the breadcrumbs in a final dish/bowl.
3. Heat the oil in a large saute pan over medium-high heat. While the oil is heating, coat the pork chops by dipping them one at a time into the flour, then egg, and lastly coat with the breadcrumbs.
4. Add breaded pork chops to the pan and cook for about 2 minutes. Flip and brown the other side for 2-3 minutes. I then moved my chops into the oven to finish cooking (until they reach 160 degrees). You can continue to pan fry if desired.