[CnD] Herb Crusted Pork Chops

Charles Rivard wee1sman at fidnet.com
Sun Aug 7 07:10:33 CEST 2016

Why cube the butter?

If you think you're finished, you! really! are! finished!!
-----Original Message----- 
From: Courtney Fulghum Smith via Cookinginthedark
Sent: Saturday, August 06, 2016 8:45 PM
To: cookinginthedark at acbradio.org
Cc: Courtney Fulghum Smith
Subject: [CnD] Herb Crusted Pork Chops

Herb Crusted Pork Chops


1/3 cup butter, cubed
2/3 cup butter and herb-flavored mashed potato flakes
2/3 cup grated Parmesan cheese
3/4 teaspoon garlic powder
4 bone-in center-cut pork loin chops
2 tablespoons canola oil


In a shallow bowl, melt butter. In a large resealable plastic bag, combine
the potato flakes, cheese and garlic powder. Dip chops, one at a time, in
butter, then place in bag; seal and shake to coat.

In a large skillet, cook chops in oil over medium heat for 7-8 minutes on
each side or until a thermometer reads 160°.

Yield: 4 servings.

>From Taste of Home website



I made this recipe twice. Once following the recipe above & once with the
modifications listed below. Remember, cooking times will vary by oven,
thickness & pan used.

Rub olive oil on a baking stone & place in cold oven. Turn on oven &
preheat oven & baking stone to 400* F.  Place prepared pork chops on hot
baking stone & bake for 30 minutes or until instant read thermometer reads
165* F.
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