Monday, June 14, 2010

Breaded Tender Chops

Simple Just got a new Flavor!
Breaded Tender Chops
What You Need:
3-4 "Tenderized" Boneless Pork Chops
2 Eggs
1 Cup Flour (can just gluten free)
1 tsp Celery Salt
1 tsp Parsley Flakes
1/2 tsp Black Pepper
1 tsp Marjoram
1/2 tsp Garlic Powder
3 tbsp Oil
1 tbsp Butter

To start, crack the eggs in a small bowl and whisk.  Set Aside.  In another small bowl, add the flour and seasonings, mix and set aside.  In a medium skillet, heat the oil and butter over medium heat.  Begine to bread the chops by dipping into the egg, and pressing the egg into the marks left from tenderizing the chop.  Next press into the flour, coating it completely.  Do not be shy, press it on!  Place the breaded chops into the heated oil and begin to brown.  You can let this sit for 5 minutes before touching it.  If your oil is too hot, you will notice the breading immediately burn.  For those who fear they might burn their breading, heat the oil to a 4, or a little before the medium.  Since adding the pork to the oil will drop the temperature, this should be safe for you!

After 5 minutes, check to see if the bottom of the cooking chops is golden.  If so, flop and let cook 5-6 more minutes.  Then flip again and let cook 2 minutes.  FLip and cook 2 more then remove from the oil.

Pictured is the Breaded Tender CHop served over Simply Seasoned Israeli Couscous!




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