Once a year I buy pork chops. Seriously. It’s not that I don’t enjoy pork products from time to time, I simply never crave them. They are also expensive and you know my laziness making rice and beans all the time.
Anyways–this weekend as I was begrudgingly shopping at Amelia’s Discount Grocery Store (they never have what I want), I passed the frozen meats aisle and threw a pack of 2 small pork-chops in the cart. Last night I made them. They were pretty good.
Served with a side of cheesy broccoli rice (broccoli+cheese+rice+dash of milk) and sauteed squash made the meal quite good.
Taste test: 8.75/10 (Austin) 8/10 (Kate)
Italian Breaded Porkchops
Adapted from a recipe found here.
- 3 eggs, lightly beaten
- 3 tablespoons milk
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 4 tablespoons olive oil
- 4 cloves garlic, peeled and sliced
- 4 pork chops
- Preheat oven to 325 degrees.
- In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
- 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.
- Place pork chops in oven dish and stick in the preheated oven, cooking for about 25 minutes or to an internal temperature of 160 degrees.