Thursday, December 28, 2017
Yummy Pork Chops
Yummy Pork Chops
2 thin cut, bone-in pork loin chops
1/4 C flour
1 egg white
2 tsp Dijon mustard
3/4 C bread crumbs, seasoned or plain
1/4 C grated Parmigiano-Reggiano
1 tsp dried sage
1/2 tsp dried thyme
1 tsp dried parsley
salt and pepper to taste + 1/2 tsp salt
1 Tbsp olive oil
2 Tbsp butter
Season chops with salt and pepper and bring to room temperature. Preheat oven to 400 degrees.
Sprinkle chops with flour on both sides and pat to coat. On a pie plate, whisk the egg white and Dijon mustard. On a separate plate, mix the bread crumbs, herbs, cheese, 1/2 tsp salt and ground pepper.
Dredge one pork chop in the egg mixture and then in the breadcrumbs, patting to adhere. Repeat with second chop. In an oven-proof skillet large enough to accommodate both chops, heat butter and olive oil over medium-high heat until sizzling. Sear the chops until nicely browned, about 2-3 minutes per side. (If doubling the recipe, sear the chops in batches and transfer to a pre-heated baking sheet.) Transfer the skillet to the oven and continue cooking, turning the chops over halfway through; bake for about 5-8 minutes, depending on thickness, until the chops reach 145-150 degrees internal temperature. Let the pork chops rest for 8 minutes and serve.
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