VITO’S ITALIAN BREADED PORK CHOPS WAS A FAVORITE IN HIS HOME –
GARLIC, PARMIGIANO CHEESE, ITALIAN HERBS, BREAD CRUMBS, SALT, PEPPER
AND LOT OF LOVE –
OH ! AND ICE COLD CHUNKY CINNAMON APPLE SAUCE ……. DELICIOUS !!
Recipe :
1 ½ cups of traditional or panko style bread crumbs (panko is fluffier and some say absorbs less oil)
Italian seasoning 1-2 tsp (basil, thyme, rosemary, bay leaves and oregano)
2-3 Tablespoons or more of Garlic powder
Salt and pepper to taste
¼ cup or more of Parmesan cheese
Mix all above ingredients together in a large bowl – this will be enough for 4-5 pork chops
1 egg beat with a little bit of cold water in another large bowl
1 pork-chop per person; try to get a nice thick one, but not more than an inch thick, bone in.
Take each pork chop and dip it in the egg mixture and then in breadcrumb mixture.
Heat a large frying pan with olive oil covering the bottom until hot. Put the pork chops into the pan, they should sizzle when you put them in. Keep the pan at medium heat and fry until the bottom of each pork chop is browned, 3-5 minutes. Flip each chop over and fry until brown. The pork chop should be browned and crispy on the outside, but not dry inside.
The juices in the pork chop should be clear and the official temperature of a cooked pork chop should be at least 155 for medium or 170 for well done.
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