Breaded Pork Chops

One just never knows what is going to come our of my kitchen on any given day. It is always a mystery, sometimes even to myself. Often I know a basic food item I will be cooking, but I never know just how I am going to cook it until I do. Sometimes it is like cooking from a mystery box. It keeps life in my kitchen fun, interesting and challenging. You just never know what to expect, and I like it that way. πŸ™‚

Such was the case with my latest batch of pork chops. I knew I was going to be cooking pork chops, but I wasn’t sure what I was going to do with them. Then I decided to bread them. And the rest you already know. I served it on top of a bed of couscous with my pumpkin and spinach mixture on top More Leafy Greens and my olive bread Tuscan Herbed OliveΒ Bread on the side. Normally I am not much of a rose drinker, but we had some leftover from our party and I paired that with the dinner. It was actually pretty good and made for a good pairing. It wasn’t sweet, but was a dry rose. The sweetness is the part I am not fond of with roses or blush wines.

I coated my pork chops in an egg/milk dip first, then completely coated them in seasoned bread crumbs.

I seared them just like I would sear a steak, in a very hot skillet with a combination of butter and olive oil. I cooked them for about 3 minutes per side, or until the breadcrumbs were golden and I had a nice crust surrounding my pork.

After the crust was formed and was a nice golden brown, I popped them into the oven to finish cooking. I had the oven set at 400* F or about 200* C and continued to cook them for about 20-30 minutes, or until the internal temperature reached 165*F or 75*C.

While the pork was cooking, I made a simple creamy garlic sauce. I had a little bit leftover from before, so that was my base, then I added more cream, garlic, salt and fresh ground black pepper and parsley to make my sauce.

and Voila! Dinner is served. It was delicious. The pork was crusty on the outside and juicy and tender on the inside. In a word – PERFECT!

As I always say, play with your food. You just might surprise yourself. πŸ™‚

Have a great day. Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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