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Brady Bunch Pork Chops

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Ingredients

Adjust Servings:
2 cups 1% low-fat milk
2 teaspoons salt
2 lbs boneless pork chops (8 in total, about 1/2 inch thick)
3 1/2 cups fresh breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter

Nutritional information

444.4
Calories
155 g
Calories From Fat
17.2 g
Total Fat
6 g
Saturated Fat
86.7 mg
Cholesterol
1324.8 mg
Sodium
37.3 g
Carbs
2.2 g
Dietary Fiber
6.1 g
Sugars
32.9 g
Protein
231g
Serving Size

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Brady Bunch Pork Chops

Features:
    Cuisine:

    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.

    • 152 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    11
    Done

    Place Cooked Chops on Platter and Keep Warm in Preheated Oven.

    12
    Done

    Cook Remaining Chops (you May Have to Do 3 Batches, Depending on the Size of Your Pan and How Many Chops You Do); Add More Oil and Butter to Pan If Necessary (it Likely Will Be).

    13
    Done

    I Recommend Serving With Applesauce.

    Avatar Of Silas Martinez

    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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