Crunchy & Juicy Pork Chops (or Chicken)

Crunchy & Juicy Pork Chops*

Serves 4 people

Prep Time:  15 minutes

Cook Time:  Approximately 30 minutes

  • 4 center cut pork chops*
  • 2 extra large eggs
  • 1/4 cup milk
  • 2 teaspoon salt
  • 1 1/2  teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 2 Cups Flour
  • 1 cup Vigro Itailian Style Bread Crumbs (approx 2 cups)
  • 2 tablespoons olive oil

Preheat Oven to 375 degrees

Spray baking pan with non-stick cooking spray. Add 2 tablespoons olive oil to pan and swirl to coat bottom of pan.

Take two dinner sized plates.

On one put 1 cup flour, add 1 teaspoon of salt, 1 teaspoon of pepper, 1/4 teaspoon of cayenne pepper, garlic powder, and onion powder; mix well.

On the second add 1 cup flour and 1 cup bread crumbs.  Mix well.

In medium bowl, whisk egs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper.

Set above three in a little assembly line, 1st is the plate with the flour mixture, 2nd is the egg mixture, 3rd is the bread crumb mixture.

Wash Pork Chops and shake off excess water.    Place pork chop (one at a time) into flour mixture, coating all sides well.  Then take flour coated pork chop and dip into egg mixture, coating entire chop with egg mixture.  Then take egg coated pork chop and dip into bread crumb and flour mixture and coat well.  Transfer pork chop to baking pan with olive oil.  Turn pork chop in baking dish so both sides have some olive oil on them.  Repeat above for additional 3 pork chops.

Place baking pan with pork chops in oven and bake at 375 for 15 minutes. Turn pork chops and bake an additional 15 minutes.   Check for doneness, pork should be white and juices should run clear.  When done, remove from oven and let stand for 5-10 minutes before serving.

I serve these with italian green beans and au gratin potatoes.

*Alternative is to use 4 boneless chicken breasts in place of pork chops

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