I came up with this recipe while trying different breading options. I tried using panko, but did not like the crunch. Then I tried some regular bread crumbs, but found them a bit too bland. Italian bread crumbs were my final, and best choice. I then worked on the binding ingredient, and my first thought was eggs... I settled on...
Provided by Andy Anderson !
Categories Pork
Time 50m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the Italian bread crumbs, parmesan cheese, oregano, ground dill, pepper, and lemon zest to a small breading dish or plate, and thoroughly combine.
- 4. Chef's Note: The reason I am not including any salt in the dry ingredients is that I brine my chops. If you choose not to brine, you might want to add 1/2 teaspoon of salt to the dry ingredients.
- 5. Chef's Note: If you cannot find Italian bread crumbs, just get some regular bread crumbs (not panko), and toss in some dry Italian seasonings.
- 6. Add the lemon juice to another plate.
- 7. Rinse off the pork chops and pat dry with a paper towel.
- 8. Chef's Tip: If you want some really juicy pork chops, then I recommend you brine them before cooking. If you have never brined pork, here is a very good recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/andys-cooking-class-the-best-pork-brine.html?r=1
- 9. Dip the chop into the lemon juice.
- 10. Thoroughly coat with the bread crumb mixture.
- 11. Chef's Tip: Pack as much of that bread-crumb coating on as possible.
- 12. Carefully place them onto a rimmed baking sheet fitting with a wire rack.
- 13. Allow them to sit for thirty minutes, or you could make these ahead of time, and let them sit in the fridge for several hours.
- 14. While the chops are resting, place a rack in the upper-middle position, and preheat the oven to 375f (190c).
- 15. Add the chops to the preheated oven, and bake until golden brown, and crispy, about 35 - 40 minutes.
- 16. Chef's Note: Let the chops rest for 5 minutes, before serving.
- 17. Chef's Tip: Depending on your oven, the cooking time might take a bit less or more time. Keep an eye on them, and do not let the crust burn.
- 18. PLATE/PRESENT
- 19. Serve while nice and warm with your favorite sides. I choose sautéed spinach & goat cheese, paired with a yummy mango/cherry chutney. Enjoy.
- 20. Keep the faith, and keep cooking.
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