I got this recipe from a friend at my bridal shower; it has been a favorite since then. The coating has a very surprising tangy flavor, and it’s amazing how moist the pork chops are when you cut into them. My brother, Kevin, gave it his seal of approval; whenever I make it, I make sure I make extras for him to take home when he visits. An instant dinner, but nice enough for company! Double or triple recipe for large gatherings.
Crispy Pork Chops/by Anne Romanowski/The Greco Family “Cook”Book
Crispy Pork Chops
4 pork chops, boneless, center cut
1 egg, beaten
1 cup bread crumbs, plain
3 Tbsp. olive oil
1 Tbsp. wine vinegar
3 Tbsp. lemon juice
½ cup Parmesan cheese, grated
1 Tbsp. Dijon mustard (Grey Poupon)
1 clove garlic, minced
1 Tbsp. parsley, dried
Dash of salt and pepper
Trim fat from chops. Dip in egg and then bread crumbs and place on a rack in the broiler for 7 minutes. (MAKE SURE THE BREADING DOESN’T BURN.)
In a bowl, mix the remaining ingredients. Flip the chops and broil another 5-7 minutes. Take chops out and spoon half the mixture over chops, and broil another 5 minutes. Make sure the coating gets golden brown but doesn’t burn. Flip them again and spoon the rest of the mixture on the other side. Broil another 5 minutes. Serve with rice or egg noodles and a veggie.
(Recipe for the Crispy Pork Chops was in the Greco Family “Cook”Book. Anne Romanowski, 1998.)
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