Friday, December 14, 2007

Kicked Up Breaded Pork Chops

Another easy and fast recipe with delicious results from Emeril. Marinading the pork chops in milk makes it soft and very tasty.

Putting the pork chops on a rack instead of placing directly on pan is great tip to make sure that there are no more hard bottoms of pork chops. Definitely follow this instruction:)

Baking is so much healthier than frying them, and you really don't lose anything from the taste. But my pork chops took more than 20 minutes to cook, it was more like 25 minutes, so you will need to watch it after 20 minutes.

Be careful with the red pepper if you don't like it hot. You need to adjust it to your liking.



1 1/2 cups milk
1 1/2 tablespoons minced garlic
1 1/2 tablespoons dry white wine
1 tablespoon crushed red pepper
1 tablespoon paprika
1 1/2 teaspoons salt
6 thin center-cut pork chops (about 2 1/4 pounds)
1 cup fine, dry bread crumbs
1/2 teaspoon black pepper
2 teaspoons Emeril's Italian Essence or other Italian seasoning
1/4 cup grated Pecorino
3 tablespoons olive oil

In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well. Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.

Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.
In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture. Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)

Arrange the pork chops on the baking rack and drizzle with the olive oil. Bake for 20 minutes, or until cooked through and the breading is crisp and golden.

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