Italian Breaded Pork Chops
I left out the parsley and added a tablespoon of oregano, 1/2 tsp sage, 1 tsp rosemary salt and pepper. I made this with two thick pork chops instead of 4.
Prep:25 minsCook:35 minsTotal:1 hrServings:4
Ingredients
3 eggs, lightly beaten
3 eggs, lightly beaten
3 tablespoons milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops
Directions
Step 1 Preheat oven to 325 degrees F (160 degrees C).
Step 2 In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Step 3 Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Step 4 Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Step 5 Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Step 2 In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Step 3 Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Step 4 Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Step 5 Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Cornbread was Zatarain and it was good. Spinach seasoned with salt, vinegar and sesame oil.
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