Warning… this is not a healthy meal. But worth doing once in a while 🙂 My Mom would make breaded pork chops and it was one of my favorite meals. I have been hungry for her chops. She would use crushed saltines as the bread crumbs…I did a different twist on her version. It was good! I don’t think Panko bread crumbs were around when she was alive or she would have used them! They remind of saltines crushed up…light and airy.
Breaded Pork Chops
- 1 cup Italian Style Panko Bread crumbs
- 1/4 cup Parmesan cheese (I probably use a little more than 1/4 cup)
- 2 eggs
- Olive oil
- 6 center cut pork chops (do not get real thick ones)
You will want to prepare your breading assembly line. You will need 3 shallow dishes. 1st dish put in about 1/2 cup flour, 2nd dish 2 eggs beaten and whisk in about 1/8 cup of milk, 3rd dish mix panko breadcrumbs, parmesan cheese and salt and pepper to taste.
Start your dredging process. First coat the pork chop in flour, then dip into the egg mixture and lastly into the panko mixture. Make sure to fully coat both sides. Set on platter and dredge the remaining chops.
Preheat large skillet over medium high heat with enough olive oil to coat the bottom of the pan. Place however many chops fit in your pan. You should hear it sizzle when you put them in. If not, the oil is not hot enough. You will only need to cook them 3 -4 minutes per side. You will turn them over when they are a nice golden brown color. Remove from pan and place on a plate that has been cover with a paper towel to absorb excess grease.
I found this next recipe on Pioneer Woman website. I love you PW for this recipe and many more. They are super tasty!
Crash Hot Potatoes
- Whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
I must confess….I ate a cold pork chop for breakfast this morning. I didn’t have a potato, well…because we didn’t have any leftover ;P
~Relish Food & Life