The Man was still off of work today (because he knows what happens at the cousin’s on New Year’s Day), so I left him a honey-do list. On that list was to get some algae killer for the fish tank, straighten out the basement after the sewer-backup-fiasco, and take out some sort of meat for dinner. He took out pork chops.
On the way home from work, I couldn’t decide what I was going to do with them. Barbecue sauce? Broil? By the time I got home, I knew. And this is a very short drive, so be impressed LOL
We had ours with with baby red potatoes that I roasted with onions and roasted garlic olive oil. I added a salad (The Man claims that lettuce makes him gag – whatever).
Get the spuds in the oven first, because the chops don’t take very long.
Breaded Pork Chops
1 1/2 cups GF bread crumbs (I used an old loaf of no-knead bread)
1 1/2 tbsps dried parsley
1 tbsp onion powder
1 tsp paprika
1 tbsp garlic powder
3 butterflied pork chops
1/2 cup milk
Fresh ground pepper
In a bowl wide enough to accommodate the dredging of your chops, combine the bread crumbs, parsley, onion powder, paprika, and garlic powder; set aside. Sprinkle sea salt over the pork chops; add a few grinds from the peppermill.
Whisk together the egg and milk in a wide bowl (same reason as above).
Put about 1/4 cup of olive oil in the bottom of a skillet; fire up the heat. While the pan is heating, dip each pork chop into the egg, then dredge them in the bread crumbs. Place into the hot skillet and cover, flipping them occasionally and cooking until done (I usually stick a thermometer in the thickest part of the thickest pork chop to make sure they’re done – 165 degrees or thereabouts).
Keep the heat relatively low or you are going to burn the hell out of them. They cook pretty quick, depending on how thick your chops are. Mine were done in about 10 minutes.
I have a picture, but flickr isn’t cooperating right now.