Hi, My wife and I had hour one year wedding anavericy on april 26 and with us moving I finally had time to make this. She loved it. The two things I would do differently is to let it sit in the fridge for the full two hours and also to use a zip block bag when coating the chops as I think that is part of why it didn't turn out so crispy.
Breaded Pork Chops for 2 1 egg 1 tablespoon barbecue sauce 1/3 cup dry bread crumbs 2 teaspoons grated Parmesan cheese 1/4 teaspoon dried oregano 1/8 to 1/4 teaspoon lemon-pepper seasoning 1/8 teaspoon onion salt 2 bone-in pork chops (3/4 inch thick) In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8 inch square baking dish. Cover and refrigerate for 2 hours. Bake, uncovered, at 325° for 1 hour or until juices run clear. Yield: 2 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
