Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut. Pork chops have the potential to be juicy, tender, and flavorful–really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Maybe it has something to do with all the dry, overcooked chops we were served as kids-but it doesn't have to be that way. Sorry.Here at Delish, we think pork chops get a bad rap. of the green canned grated Parmesan cheese. P.S.-Made a boo-boo in my review of 1/3/11. Pour mixture over pork chops, cover tightly with foil and bake 20 - 30 minutes until done. Add chopped onion to browning pan, saute until soft, add chopped garlic until fragrant, then add about 1 cup of wine + bay leaf. Brown in butter + olive oil (your ratio), and place in baking pan.
Rub pork with cut garlic clove, then dredge in flour, then egg whites, then breadcrumbs. I ended up adapting this to another recipe: egg whites whipped with a little water, seasoned flour, and then bread crumbs (minus that much cheese - your choice). What "rubbbed sage" is so I used sage that I had dried, no lemon peelĪs that is what I had. I've been told by my family "do not make this ever again". The flavor was ok, but I could not get past the soggy crust. I followed the instructions and recipe exactly and the crust was completely soggy, no crunch at all. Unfortunately, the entire family hated it. I had high hopes for this recipe based on the reviews. Skip the olive oil because it isn't meant to be heated like that and will just burn with nasty smoke. I think the important thing is to get the skillet really hot before putting the chops in. I was concerned about some people having issues with the coating being soggy, so instead of fresh breadcrumbs I crushed up some Stove Top stuffing in a ziploc bag and a rolling pin. It only took 10 minutes in the oven to reach 170 degrees - I have a wireless digital thermometer to keep me informed which I was glad I used because leaving it in for 20 minutes would have been disastrous. I used a cast iron skillet that was preheated until the handle was too hot to touch, and cooked on medium high (more towards medium) for 3 minutes per side. I made this for my friend who is very particular about food and isn't afraid to complain and he absolutely loved it. The pork chops were very juicy on the inside and crispy on the outside. servd with sauteed broccoli and roasted tomatoes and a very nice spinach salad. A winner and definitely worth the 4-fork rating! This is one of my family's favorite recipes. I use pork chops from a local farmer, so they are fresh and cut thicker, with more fat on them. I have been making this for years, but I've learned to use less than half of the recommended breadcrumb/parmesan mixture and only one egg. I did not use sage, not being a big fan of it. Will cook for less time in oven next time though.ĭelicious! Easy, tasty, I can't wait to make it again. Used panko breadcrumbs as that's what I had in the pantry and had to use lime instead of lemons. Serve with Potatoes Daphinois for an elegant comfort-food meal.Ībsolutely delicious, I used 2 spelt English muffins in place of the French bread and it turned out so tasty!ĭelicious. Be sure to let chops rest after roasting (tent in foil) so the juices keep them moist. After reading reviews below, I am going to use my iron skillet tonight. I brine my chops for about an hour in salt water and then drain before starting the breading step. The quality of the pork means everything to the success of the recipe. I make this recipe often and have been told "it's the best pork chop ever!" so tonight I am serving it for an important dinner party. Used panko and doubled the sage and the lemon rind. The topping was great on roasted asparagus as a side dish. Next time I would do the pan sear for one minute each side and then roast x 8 minutes and check temperature. Mine were one inch boneless and even 10 minutes in oven were almost two long a cook time. Used panko instead of breadcrumbs and only one egg with a little water. These were very good with a couple of caveats.
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