Ingredients
-
2
-
2
-
2
-
3 1/2
-
1/2
-
1/2
-
1/2
-
1
-
2
-
2
-
-
-
-
-
Directions
Brady Bunch Pork Chops, I think this recipe is an absolute gem. Really, in all my years of cooking, I don’t think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.
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Steps
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1
Done
|
In a Large Shallow Dish, Like a 9x13 Pan, Stir Together Milk and First Amount of Salt. |
|
2
Done
|
Add Pork Chops You Could Use Bone-in Chops, If You Wish and Marinate If You Want to Call It That; It's More of a Milk Brine Methinks, Covered and in Fridge, For at Least One Hour Maximum 4 Hours. |
|
3
Done
|
Turn Chops Once, Halfway Through Marinating/Brining Time. |
|
4
Done
|
When Ready to Cook Chops, Preheat Oven to 200f and Have Ready an Ovenproof Platter. |
|
5
Done
|
in a Shallow Dish Like a Pie Plate, Combine Freshly Made Bread Crumbs Grind Bread in Food Processor to Make Crumbs; You'll Need About 8 Slices With Garlic Powder, Rosemary, Thyme and Remaining Amount of Salt. |
|
6
Done
|
Remove Chops from Milk and Let Excess Milk Drip Off, Then Dredge Chops in Bread Crumbs, Lightly Patting Crumbs Onto Both Sides of Chops So They Adhere. |
|
7
Done
|
Place Breaded Pork Chops on a Tray, Keeping Chops in One Layer. |
|
8
Done
|
in a Large 12-Inch Skillet Over High Heat, Place Butter and Oil. |
|
9
Done
|
Saute Chops, 2 1/2 to 3 Minutes Per Side Only. |
|
10
Done
|
Do not Overcook, Do not Crowd Chops in Skillet, and Turn Only Once; Chops Should Be Golden Brown and Just Cooked Through. |
