So this week, I'm gettin' crazy in the kitchen....oh come on. Not like that. I'm only making (wait for it, wait for it) PORK instead of chicken. This came together quickly, clocks in on the healthy side of the equation and actually turned out very well. I say that only because some breaded dishes lose their crunch or there's not much flavor. Not so with these choppers.
Here's how we reinvented dinner (not really, but it sounds and seemed impressive!)
1/4 teaspoon salt
1 pinch ground black pepper
1 egg, lightly beaten
3/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 and 1/2 teaspoons dried oregano
2 boneless pork chops
1 tablespoon olive oil
1 tablespoon butter
Preheat oven to 425 degrees.
In shallow dish, mix flour, salt, and pepper.
In another shallow dish, beat egg.In a third shallow dish, combine bread crumbs, Parmesan cheese, oregano, and lemon peel. (you could also add in other herbs if you so desire; as we cleaned up, we discussed maybe rosemary would have been nice, too)
Gently press pork into flour mixture to coat and shake off excess.
Dip into beaten egg, then press into bread crumbs.
Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Set aside.
Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
Bake in preheated oven 10-15 minutes or until juices run clear.
We served this with a delicious wild/brown rice blend and green beans. It was a quiet dinner...a surefire way to know it's good. No one was talking, everyone's mouths were full! Even the littlest one asked for more!
Cheers!
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