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Good Old Fashioned Breaded Pork Chops
Breaded Pork Chops
Nothing puts a smile on my husband's face like the smell of pork chops cooking. Pork is a great protein source and can be low in fat if prepared properly. It is a nice change from chicken. If creatively cooked, it generally is more aromatic than chicken. As with chicken, just be sure that you cook pork all the way through.
Find nice lean chops about 1 1/2" thick. Trim the fat if necessary. I would figure one chop per person but less for children or small women.
Rinse the chops and soak them in a bowl of water and one tablespoon of lemon juice while you prepare your ingredients.
You will need to line up three bowls on the counter leading to a frying pan on the burner. The following amounts will provide the coating for three to four large pork chops.
- In the first bowl add and mix 1/2 cup flour, 1/4 tsp salt, 1/4 tsp pepper and 1 tsp oregano.
- In the second bowl add and mix 1 egg, 1/2 cup water, 1/2 tsp salt and 1/4 tsp pepper.
- In the third bowl add 1/2 cup flavored bread crumbs and 1 tbs grated Parmesan cheese.
- In the frying pan add 1/2 cup olive oil.
When you have everything ready, light the burner to medium high. Remove the pork chops from the lemon juice mixture one at a time dipping first in flour mixture, then in egg wash, then in bread crumbs and then in frying pan. See photos below.
Once the pork chops are nicely browned on both sides, place them in a baking dish and bake at 350 degrees for 25 minutes. Check for done, clear juicy not dry.
Before serving, you may top the chops with sauteed mushrooms or cooked apples or pears. I like to add sides of sweet potatoes, and green beans for a colorful dish. Enjoy!
Some reasons why:
- I use the water and lemon juice as kind of a cleaning agent and mild tenderizer.
- I like to use oregano because not only does it add a great flavor, it kills bacteria. (You can't be too careful these days!)
- I use the Parmesan in the bread crumbs instead of salt for a slight smokey flavor.