Grandma’s Pork Chops … With a Twist

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I think I’ve mentioned this a few times before, but my Grandma was a wonderful cook. Every time I make pork chops, I call my Mom regarding the cooking time, etc. I did just that yesterday when I was going to be making pork chops for dinner. She said to me “Grandma always coated them in flour and egg and cooked them in a little butter on the stove top and then transferred them to the oven for 30 minutes.” I did mostly everything my Mom told me, but I wanted to add a couple herbs, plus garlic powder to the salt and pepper my grandma, and my mom, added.

I set up my breading station … one bowl with flour, one bowl with egg and one bowl with breadcrumbs, grated parmesan, oregano, basil, garlic powder, kosher salt and pepper. I first dried off my pork chops with a paper towel and then sprinkled kosher salt and pepper on both sides of the meat. After that, I dipped each pork chop in flour, egg and the bread crumb mixture (in that order).

After my chops were prepped, I placed them in a cast iron skillet that I had been melting one tablespoon of butter and one tablespoon of olive oil in. I browned them for 3 minutes on the first side and two minutes on the second side. Next, I placed them in a preheated 425 degree oven for 20-25 minutes.

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Alongside the boneless pork chops, I served broccolini that I roasted in the oven for 15 minutes as the chops were cooking.

Ingredients

  • boneless pork chops
  • 1/4 cup flour
  • 2 eggs
  • 3/4 cup grated parmesan
  • 1/4 cup bread crumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus a sprinkle for the chops
  • 1/2 teaspoon pepper, plus a sprinkle for the chops
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions

  1. Preheat oven to 425 degrees
  2. Set up breading station … 1 bowl for flour, 1 bowl for eggs that have been beaten, 1 bowl for bread crumb mixture.
  3. For breading, mix together bread crumbs, grated parmesan, oregano, basil, garlic powder, salt and pepper.
  4. Dip pork chops first in flour, then egg, then bread crumb mixture.
  5. Melt together butter and olive oil in large skillet and cook pork chops over medium-high for 3 minutes on the first side and 2 minutes on the second side.
  6. Transfer skillet to the oven and finish cooking chops for 20-25 minutes.

Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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