![]() ![]() Youll now want to set up your breading station: Mix the flour, garlic, and salt and put it a dish, then beat the egg in another dish. You should also take a paper towel and pat the chops dry so the breading will stick. These crispy chops are at their best with Summer Succotash (page 232), Cucumber and Heirloom Tomato Salad (page 269), Baked Rosemary Sweet Potato Halves (page 240), or a vinegary heap of Roxy’s Grated Coleslaw (page 260) and a full-bodied amber ale for sipping. As a first step in cooking, preheat the oven to 350 F. Transfer to a platter and serve immediately. Add the pork chops, cooking in batches and adding more oil if needed, and sauté about 3 minutes per side, until golden brown and crispy. Thick and juicy, this crispy parmesan oven Baked Pork Chops recipe is delicious. ![]() Heat the canola oil in a large skillet over medium-high heat until sizzling hot (see Know-how, page 100). Dust each chop with the flour on both sides, shaking off any excess, then dip it in the egg mixture and press into the bread crumb mixture to coat evenly on both sides. Coat chops with coating mixture place in single layer in baking dish. Combine the bread crumbs, Parmesan cheese, and thyme in a shallow bowl and stir to mix. Combine coating mix, sesame seed and ginger. ![]() Combine the eggs and buttermilk in a separate shallow bowl and stir to combine. Place the flour on a plate and season with salt and pepper to taste. Season both sides with salt and pepper to taste. Place the pork chops between two pieces of plastic and flatten with a mallet or the bottom of a heavy skillet until the chops are of uniform thickness, about 1/4 inch. ![]()
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