center cut boneless


dredge #1

flour

salt

red pepper

black pepper

thyme


egg-wash

eggs

salt

black pepper


dredge #2

50/50 flour / italian bread crumbs

creole seasoning

thyme


heat up frying pan @med-high heat with 1/2 oil in the bottom

pre-heat oven to 350 degrees


process


dredge #1 -> egg-wash -> dredge #2

fry until golden brown (seals in the moisture)

put the pork chops on a cookie sheet covered in tin foil

put it in the oven for 30 minutes (bakes out the excess oil)


pork chops = tender moist delicous


true test - they even taste good cold


goes exceptionally good with sauteed asparagus and mashed potatoes

 

-----signature-----

I'll have to try your seasonings some time.


I usually use rosemary instead of thyme. I also squeeze a lime over it before I bake it. My daugther likes it with a mixture of lime and brown sugar poured over it before baking.

 

-----signature-----

i've never tryed lime on pork chops --- how is it?


i'm not a fan of rosemary so i substitute thyme

 

-----signature-----

I'ma sad panda when I dont have lime for my chops. We all love it that way. My MIL always calls me and asks me for my "secret" ingredient cause she forgets. LOL

 

-----signature-----

I have another pork chop one that we make here at home all the time... Taking the liberty of adding it to your lovely pork chop thread!!


Marinade-


Soy sauce (about 1/2 cup)

olive oil (about 1/2 cup)

salt

fresh-ground black pepper

tablespoon of dijon or other mustard

paprika, chili powder and dried parsley to taste


Grill or pan-fry, both work great!


I just put it all in a big ziplock and let it marinade for at least 45 min... Best of the best is overnight though!! Makes for some really moist, tender pork chops, not the boiled dry ones I tend to eat everywhere else. We always usually get pretty thinly sliced pork, none of those 1-2 inch thick ones for me!!!

 

-----signature-----