AUGUST 2022 RECIPE GAME - Page 5

PA Mom-mom · ‎05-27-2015

@Zhills I've wanted to make these pork chops and now have some on hand. I don't see an amount of Parm cheese listed in the ingredients. Is it just to taste?

Crispy Breaded Pork Chops

2 boneless pork chops about 13/4" thick
salt and pepper to taste

Breading mixture

¾ Cup breadcrumbs or
Seasoned Panko (omit other ingredients)
½ tsp salt
½ tsp paprika
¼ tsp black pepper
¼ tsp garlic powder
¼ Cup Duke’s mayonnaise

Prepare:

Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment paper. Set aside.

Dry pork chops well with paper towels and season lightly with salt and pepper, to taste.

Make breading mixture

In a shallow bowl, combine breadcrumbs, paprika, black pepper, garlic powder, onion powder and Parmesan cheese. Stir to combine well.

Spread a thin layer of mayonnaise on one side of a pork chop, then add, mayo side down, to the breadcrumb mixture. Press gently to coat well.
Spread another thin layer of mayonnaise on the other side of the pork chop and sprinkle with breadcrumb mixture, pressing gently to adhere.

Bake: Once all chops are on the baking sheet, spray pork with cooking spray, and bake for 18-20 minutes, or until pork has reached an internal temperature of 145°F.
Let pork chops rest a few minutes, then serve!

Pan fry: No changes needed to ingredients.

Add vegetable or peanut oil to a large heavy bottomed skillet, enough to be about 1/4" deep, over MED/MED HIGH heat. Once oil is hot, add breaded pork chops (don't overcrowd the pan), and fry for 5-6 minutes per side, or until cooked through to an internal temperature of between 140-145°F.

Zhills · ‎11-15-2011

@PA Mom-mom Sorry, but "yes" to taste. I did not use it.

I am not crazy about Parm...tastes like wax to me!

Can't go wrong either way, if you like Parm.

Hope you enjoy.

PA Mom-mom · ‎05-27-2015

@Zhills The pork chops were delicious! DH loved them too! If I had to do anything differently, I would put them under the broiler at the end to get a bit crispier on top. That may be because of the Parm. Thanks!