We have this meal once a week because it is the one meal I KNOW my picky children will eat. This is, by far, the best pork chop recipe I've ever had. I know that in this health-conscious age frying intimidates a lot of people, so I like to offset the fried pork chops with roasted zucchini and couscous.
Paneed Pork Chops
Thin cut boneless pork chops (trimmed of all fat)
1 egg, beaten
1/4 cup milk
1 tsp salt
1 tsp black pepper
1 TBSP parsley flakes
1/2 tsp rubbed sage
Italian seasoned bread crumbs
canola oil
In a bowl, whisk egg, milk, salt, pepper, parsley flakes, and rubbed sage until completely blended. Put about 1/2" of oil in a large skillet and set it on medium-high heat. Dip pork chops (one at a time) in the egg mixture and then dredge in the bread crumbs. Turn over and over until completely coated. Place chops in the hot oil. Turn the chops over several times until nicely browned on both sides. Place on a paper towel-lined plate to drain. Serve with couscous and roasted herb zucchini.
Roasted Herb Zucchini
zucchini, cut into small spears
olive oil
Herbs de Provence
salt
pepper
Preheat oven to 375 degrees. Wash zucchini well. Cut into 4 pieces, then each piece into 4 spears. Toss with olive oil. Place on a cookie sheet. Sprinkle generously with Herbs de Provence, salt and pepper. Roast in the oven for approximately 20 to 25 minutes until soften.
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