I'm trying to decide between these two recipes. I think I'm leaning
toward the Parmesan Sage Pork Chops but the Smothered Pork Chops looks
good too. I'm boiling some potatoes for some mashed, and thawing a
leftover spinach dish I made a while back and froze in a foodsaver bag.
The attributes were truncated, but if you want to find more about the
recipes, you can go to the sites and search for them.
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Parmesan Sage Pork Chops
main dish, meats, pork
2 tablespoons all-purpose flour
1/4 teaspoon salt
dash pepper
3/4 cup soft bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
1.In a shallow dish, combine the flour, salt and pepper. In another
shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon
peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip
in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
2.In a skillet, brown chops in oil and butter for 2 minutes on each
side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake,
uncovered, at 425 degrees F for 10-15 minutes or until juices run clear
and a meat thermometer reads 160 degrees F
Notes: http://allrecipes.com/Recipe/Parmesan-Sage-Pork-Chops/D
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Smothered Pork Chops
main dish, meats, pork
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
chopped fresh flat-leaf parsley, fo; r garnish
Put the flour in a shallow platter and add the onion powder, garlic
powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
Pat the pork chops dry with paper towels to remove any moisture and then
dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat
with the oil. When the oil is nice and hot, lay the pork chops in the
pan in a single layer and fry for 3 minutes on each side until golden
brown. Remove the pork chops from the pan and add a little sprinkle of
seasoned flour to the pan drippings. Mix the flour into the fat to
dissolve and then pour in the chicken broth in. Let the liquid cook down
for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to
make a creamy gravy and return the pork chops to the pan, covering them
with the sauce. Simmer for 5 minutes until the pork is cooked through.
Season with salt and pepper and
garnish with chopped parsley before serving.
Notes: http://www.foodnetwork.com/recipes/tyler-florence/smoth
toward the Parmesan Sage Pork Chops but the Smothered Pork Chops looks
good too. I'm boiling some potatoes for some mashed, and thawing a
leftover spinach dish I made a while back and froze in a foodsaver bag.
The attributes were truncated, but if you want to find more about the
recipes, you can go to the sites and search for them.
@@@@@ Now You're Cooking! Export Format
Parmesan Sage Pork Chops
main dish, meats, pork
2 tablespoons all-purpose flour
1/4 teaspoon salt
dash pepper
3/4 cup soft bread crumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons rubbed sage
1/2 teaspoon grated lemon peel
1 egg, lightly beaten
2 bone-in pork loin chops
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
1.In a shallow dish, combine the flour, salt and pepper. In another
shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon
peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip
in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
2.In a skillet, brown chops in oil and butter for 2 minutes on each
side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake,
uncovered, at 425 degrees F for 10-15 minutes or until juices run clear
and a meat thermometer reads 160 degrees F
Notes: http://allrecipes.com/Recipe/Parmesan-Sage-Pork-Chops/D
----------------------------------
@@@@@ Now You're Cooking! Export Format
Smothered Pork Chops
main dish, meats, pork
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
chopped fresh flat-leaf parsley, fo; r garnish
Put the flour in a shallow platter and add the onion powder, garlic
powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
Pat the pork chops dry with paper towels to remove any moisture and then
dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat
with the oil. When the oil is nice and hot, lay the pork chops in the
pan in a single layer and fry for 3 minutes on each side until golden
brown. Remove the pork chops from the pan and add a little sprinkle of
seasoned flour to the pan drippings. Mix the flour into the fat to
dissolve and then pour in the chicken broth in. Let the liquid cook down
for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to
make a creamy gravy and return the pork chops to the pan, covering them
with the sauce. Simmer for 5 minutes until the pork is cooked through.
Season with salt and pepper and
garnish with chopped parsley before serving.
Notes: http://www.foodnetwork.com/recipes/tyler-florence/smoth