It has been really cold here the last few days. Well at least cold by our standards.
We usually have a mild rainy winter with temperatures in the mid to high 30’s and low to mid 40″s . (3°C to 8°C). Yesterday, we had a dusting of snow and the temperature was around 27°F (-3°).
My tastes this week have leaned toward Autumn foods – like squash and brussel sprouts, etc..
One of our dinners was breaded pork chops. Usually I grill bone in pork chops, but I had a craving for something breaded.
The chops were first rubbed with garlic paste. As I’ve mentioned many times before, I use a microplane to grate garlic. Makes the perfect paste to rub on to steaks, roasts, chicken, etc….
Much better flavour than using powdered garlic.
The chops were then dipped in flour seasoned just with salt and pepper, and then into fresh grated bread crumbs seasoned with fresh grated parmesan cheese and herbs.
The pork chops were browned in a cast iron pan and then placed into a 475°F oven to finish cooking.
Served with potato gratin,
baked squash and purple cauliflower.
3 Comments Add yours
Hi Ann-This meal looks wonderful….how do you prepare your acorn squash?
looks absolutely delish. How long do you bake the porkchops in the oven(bone in1 inch thick chop)?
Kebohs, I'm sorry, I very seldom make note of the time. But it shouldn't take more than 30 minutes at 475°F, and depending on the thickness of your chops.