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Delight that plate of veggies with a delicious baked breaded pork chop

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Some foods families prefer to cook over and over again because they are easy to prepare, their family loves those dishes and it can be ready in no time at all. With that in mind just changing a few seasonings or adding a few new ones to the same process can create a whole new dinner dish without taking away a favorite meal or adding extra time to the preparation or cooking process. In fact this recipe actually cuts down on the time you have to spend standing at the store since the pork chops are only fried for a short time and baked to perfection the remaining time leaving you to do whatever else is left to get dinner on the table without having to watch the pot.

Ingredients:

  • 1 ½ cups of breadcrumbs
  • ½ cup of grated cheese
  • 1 ½ tablespoons of minced sage leaves
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of lemon zest
  • 2 large eggs
  • ¼ cup of flour
  • 4 (1 inch thick) pork chops
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper

Directions:

  1. Preheat the oven to 425’.
  2. Mix together the breadcrumbs, sage, lemon zest and grated cheese into a shallow bowl.
  3. In another shallow bowl add the flour, garlic powder, onion powder, salt and pepper and stir till mixed.
  4. In a third shallow bowl add the eggs and beat well.
  5. Dip the pork chops into the flour, then the eggs and then coat with the breadcrumb mixture.
  6. Melt the butter in a cast iron frying pan.
  7. Once the butter is melted add the oil and turn the heat up to a medium-high heat.
  8. Place the breaded pork chops in the frying pan and cook for 2 minutes per side.
  9. Then place the cast iron frying pan in the oven and bake for 20 minutes, turning the pork chops over half way through.
  10. Remove the pan from the oven and set it on top of the stove or on a trivet to rest for 5 minutes to complete the cooking process.
  11. Transfer pork chop to a platter or individual plates and serve while hot.
  12. Enjoy!

© 2014 Beverly Mucha / All Rights Reserved

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