[CnD] a dinner I made a few days ago
kimsansong at gmail.com
Sat May 30 17:40:35 EDT 2015
Can I do this with boneless porkchops?
I'm going to start on it now and try it for dinner.
All I have in the fridge are porkchops.
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Tuesday, May 26, 2015 7:13 AM
To: cookinginthedark at acbradio.org
Subject: [CnD] a dinner I made a few days ago
My wife and I had hour one year wedding anavericy on april 26 and with us moving I finally had time to make this. She loved it. The two things I would do differently is to let it sit in the fridge for the full two hours and also to use a zip block bag when coating the chops as I think that is part of why it didn't turn out so crispy.
Breaded Pork Chops for 2
1 tablespoon barbecue sauce
1/3 cup dry bread crumbs
2 teaspoons grated Parmesan cheese
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon onion salt
2 bone-in pork chops (3/4 inch thick)
In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8 inch square baking dish. Cover and refrigerate for 2 hours.
Bake, uncovered, at 325° for 1
hour or until juices run clear.
Yield: 2 servings.
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