My Mother's Cooking - Breaded Pork Chops and Brussel Sprouts
Breaded Pork Chops and Brussel Sprouts
My Mother's Cooking
What are Brussel Sprouts?
Breaded Pork Chops and Brussel Sprouts
In the fall, when Brussel sprouts were in season, my mother would serve them most often with her traditional pork loin roast. To make them more attractive to us as young children, she would sauté them in butter and sprinkle them with crisp bacon bits. I previously wrote about making pork roasts two different ways, so I am presenting her recipe for breaded pork chops here.
Breaded pork chops also go well with brussel sprouts and they are easy to make. Besides the chops themselves, all that you need is a couple of beaten eggs and some bread crumbs. Besides adding a crunchy coating, the breading helps to keep the juices in so that the pork chops remain moist and tender.
I prefer to use Panko breadcrumbs but you can use any type that you want to use. My mother sometimes just crushed some crackers and used them.
Breaded Pork Chops
4 Large Pork Chops (one per person)
2 Eggs (beaten with a pinch of salt)
1 Cup of Panko Breadcrumbs
Salt and Pepper to Taste
- Sprinkle the pork chops with salt and pepper.
- Arrange two dishes - one with beaten egg and the other with breadcrumbs.
- Dip each pork chop first in the eggs, then in the breadcrumbs and place them on paper towels on a plate.
- Fry each pork chop in oil in a large frying pan turning them over half way through.
- If the pork chops are thick, you can finish them in 300F oven for 15 minutes.
Buttered Brussel Sprouts with Bacon
2 Lbs. of Brussel Sprouts
1 Oz. of Butter
¼ Lb. of Bacon cut into ¼ inch strips
1 Teaspoon of Sugar
Salt and Pepper to Taste
- Trim the bottoms of the Brussel sprouts and remove any wilted or discolored leaves.
- Blanch them in lightly salted water for about five minutes, drain then and set the color in cold water. Drain well before finishing them.
- Render the bacon in a large skillet and remove the crisp strips to a separate bowl.
- Add the butter and the drained Brussel sprouts and cook over moderate heat while stirring with a slotted spoon until they are very lightly browned and fork tender.
- Sprinkle them with the sugar and salt and pepper to taste after the first few minutes of cooking.
- Remove the Brussel sprouts to a serving bowl and sprinkle them with the bacon crisps.
For suggestions on potato dishes which you can serve with this meal see:
My Mother's Cooking - Potato Dishes Chapter 6
Breading Pork Loin
Brussel Sprouts with Prosciutto
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North Central Wisconsin where I learned how to cook.
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