First, I set out to make the perfect pork chop, seasoned and breaded, my way. So, no smothering here, but a generous spooning atop the breaded, browned and well- seasoned meat cut
Season pork all over with salt and pepper. Using tongs or your fingers, gently lower chops into hot fat, laying them down away from you to prevent hot fat from splashing toward you
BreadedPorkChops make an easy dinner for any night of the week. Make your breadcrumbs, throw the porkchops in the oven, add some roasted veggies, and you’ve got one easy pork chop recipe made on a single sheet pan
In fact, the MyPyramid information identifies lean cuts of pork, such as chops and ham. I love baking chops but this one wasn't that thick so I decided to pan fry it
In fact, the MyPyramid information identifies lean cuts of pork, such as chops and ham. I love baking chops but this one wasn’t that thick so I decided to pan fry it
BreadedPorkChops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating
CHULETAS EMPANADAS (BREADEDPORKCHOPS)adapted from "Puerto Rican Cuisine in America - Nuyorican and Bodega Recipes" by Oswald Rivera 4 porkchops10 whole black peppercorns 4 cloves garlic, peeled 1 Tbsp oregano 1 tsp salt 1/8 tsp GOYA® Adobo con Pimiento (with Pepper)1/2 packet GOYA® Sazón with Coriander and Annatto 2 Tbsp Extra-Virgin Olive Oil1 tsp white vinegar1 egg, beaten1 1/2 c
I have to thank my blogging friend, Marie from Proud Italian Cook, for inspiring me to elevate some ordinary porkchops to some sublime porkchops in a Marsala sauce
Porkchops are something that I used to forget about, but now they’re in the permanent rotation. This particular meal is a riff on a cream of mushroom pork chop dish my mom used to make
Remove the porkchops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan
Season the porkchops to taste on both sides. Place the porkchops in the skillet and cook for 8 to 10 minutes, turning every minute or so. Let the skillet sit for 3-4 minutes, basting the porkchops frequently with the butter-garlic-sage mixture
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