Breaded Pork Chops with Asparagus

My husband’s great aunt taught me to cook my pork chops this way, and they are absolutely delicious and quite moist. This is a huge family favorite.

Breading for 6 pork chops:

1/2 c. seasoned bread crumbs

1 t. parmesan cheese

1/4 garlic powder

1/4 t. salt

1/4 t. pepper

Directions:

Whip up an egg and dip each pork chop in the egg before coating with the breading.

Add 1 T. olive oil to a pan and sear the breaded pork chops on either side just until lightly browned.

Place pork chops on a raised tray in a roaster and coat the bottom of the roaster with about a half inch of water.

(The idea is that you want the water cooking with the pork chops for moisture, but you don’t want the pork chops sitting in the water, so you have to raise them somehow. I have a rack in my roaster, but you could also set the pork chops on an aluminum pie pan- just be sure to give the pie pan a few fork pricks before you place the pork chops on it.)

Cover with lid or aluminum foil (with several fork pricks for air) and bake in a 400 degree oven for about 30 minutes or until cooked through.

I cook my asparagus in a 400 degree oven with olive oil, salt, and pepper. Yum!



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