Thursday, January 19, 2012

BAKED PORK CHOPS

                   

Last night I made baked pork chops with a panko bread crumb coating.  If you’ve never tried panko bread crumbs---I think you will enjoy the crisp texture they provide.  I served the pork chops with rice cooked in chicken broth instead of water and the vegetable stir fry that I posted on September 27, 2011. 

Ingredients:
4 pork chops
½ cup Extra virgin olive oil
¼ cup Balsamic vinegar
1 t. Kosher salt
1 t. Black pepper
2 t. fresh rosemary
1 and ½ cups Panko bread crumbs

Instructions:
*Place olive oil, vinegar, salt, pepper and rosemary into a gallon size Ziploc bag.
Close the bag and massage all the ingredients together to make a marinade.
*Place the pork chops into the bag, making sure each chop gets coated  on both sides with the marinade.  Close the bag, squeezing the air out of the bag.
*Place the bag in the refrigerator for at least 1 hour.
*When ready to cook pork chops, preheat oven to 375 degrees.
*Place the bread crumbs into a mixing bowl.  Dredge the pork chops (that have been coated with the marinade) in the bread crumbs.
*Place the pork chops into a pyrex baking dish that has been sprayed with PAM.
*Bake at 375 degrees for 30 minutes---you may need to lower your top rack and/or tent aluminum foil over the chops if they begin to get too brown before they are fully cooked.
*Raise the temperature to 400 degrees and cook the chops until they are cooked through--(cooking times vary because of the differences in the thickness of pork chops).  Remove the aluminum foil tent for the last 7 minutes of cooking.

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