Recipe: Breaded Pork Chops ("Bread Crumb" Recipe, too)

Recipe:  Baked Breaded Pork Chops this is a simple one! ...but it will smell and taste like you are quite the skilled cook!  This is actually a post with 2 recipes: one for the Bread Crumbs and  one for the pork chops themselves.  The bread crumbs are so easy!  While in France I have to resort to making my own bread crumbs from day old bread: cutting, baking/toasting, grinding (using a rolling pin!) and seasoning to make my own bread crumbs.  I was not able to find bread crumbs in the French supermarkets so I had to get resourceful.  But now, I will take 1 or 2 bags of plain stuffing with me so I can make this easy recipe....and if I get guests arrive from the US to visit...guess what?  They'll have to bring me a bag of stuffing as a "hostess gift"!  (It used to be cling wrap, but that is a whole other story!)  Okay, let's get back to the recipes!

The recipe is for 2 pork chops, 2" thick.

• Bread Crumbs Version #1
• 12 oz bag of Plain Stuffing (I used Pepperidge Farm)
• 1 cup almond flour, or almonds to pulverize in a food processor
• 1/3 cup of Herbs de Provence
• Using a food processor, add 1/4 of the stuffing and pulse a few times to break up most of the stuffing bits.  Now add 1/4 cup of almond flour and some of the Herbs de Provence; pulse until a fine powder.  Empty the bowl into your container and repeat until you've used all of the stuffing, almond flour and Herbs de Provence.  Once it is all in your container, give it a good shake and blend well.
•  - or-
• Bread Crumbs - Version #2
• 15 or 16 oz container of seasoned bread crumbs
• 1 cup almond flour, or almonds to pulverize in a food processor
• Add a little extra dry herbs if you like to give a bit more flavor (oregano, thyme, basil, sage...)
• Mix it all up to blend all the flavors
• Either version: store in air tight container in your pantry
• BEGIN...
• Preheat oven to 325 degrees
• You need a frying pan that can go in the oven
• Bring  pork chops out and season both sides with salt & pepper
• 2 eggs & 2 Tablespoons of milk, beaten together in a wide bowl
• 3/4 cup of the bread crumbs; place in wide bowl
• 1/4 cup parmesan cheese (add to the bread crumbs and mix)
• 1/4 cup oil for frying.....(yes, then we bake)
• 2 cloves garlic (one per chop), sliced
• Add oil to pan, medium heat, cook garlic (to season the oil) then remove garlic and set aside in a bowl for your veggies (the garlic will be a little oily - this is good)
• Dip pork chops in egg/milk mixture
• Now dip them in the bread crumbs
• Fry the pork chops on each side until golden brown (it's a quick fry about 3-5 min per side)
• Put the frying pan into the oven and bake for 25-35 minutes or until the temperature of the meat reaches 140 degrees.
•  Just before the pork chops are done, cook up your side vegetable (we cooked green beans); to the cooked veggie add the sliced garlic you removed from the oil...it adds a great flavor.
• Sprinkle a bit of your seasoned bread crumbs (without the parmesan cheese) over the veggie and toss about to blend with the oily garlic slices.
• Serve up the Baked Breaded Pork Chops with a veggie and side dish.

These were the juiciest, most tender pork chops we've had since that great meal in Rothenburg, Germany - and is saying lots!

Enjoy!

I know the bread crumb seasoning will be just perfect for cooking up chicken cutlets!  Add the grated parmesan cheese to the bread crumb mixture to give it an extra zing!  Think about adding it to the top of your mac'n'cheese and place under a broiler for a minute or two to crisp the top!  What about topping off a twice baked potato?  Bet you can think of a few more ways to use your own seasoned bread crumbs! The almond flour is what really gives the bread crumb that something "extra".