Last week I had an Official Pork Chop Emergency, and some sweet Twitter friends came to my rescue with all sorts of good pork chop solutions. So I thought I’d share a few recipe links today.
– Oven-Fried Pork Chops (via Sallie)
– Pork Chops with Granny Smith Apples (via Joanne)
– Panko-Crusted Pork Chops (via JustBetty)
I made Sallie’s recipe because I had all the ingredients on hand, and after my husband ate supper he pointed at the pork chops and said, “THOSE? WERE ROCKIN’.”
I think they were a hit.
i’m relieved to know that i am not the only person in this universe to ever have an emergency involving pork.
whew.
the next time i make pork chops, i’m totally using sallie’s recipe.
hmmm, if your hubby says “rockin”, I’m going to try them for fire hubby!
A fabulous variation of the oven-fried pc is the oven-fried chicken:
4 chicken breasts
1/2 cup sour cream
1 egg
1 sleeve Ritz crackers
Beat together sour cream and egg; crush crackers and put on plate. Coat chicken in sc/egg mixture then dredge in crackers (both sides). Bake on greased/lined baking sheet for 25-30 minutes at 400 – yummy!
A favorite at our house :)
Yay, just in time. I took pork chops out of the freezer for dinner tonight.
We bought the multi-grain saltines by mistake (and in haste). Turns out we like them even better than the regular ones for all the other things we eat saltines with. I think they will make the pork chops yummy too.
This is a timely post! I bought some pork chops over the weekend and was trying to figure out how to cook them today. I’m totally trying Sallie’s recipe. Thanks!
Oh man, does that sound good! Are they soggy at all? I’ve tried shake & bake, and the crumbs on the bottom always seem soggy. And soggy pork chops are not good. I guess I’ll have to try them out and see!
Okay, I’m thinking I’ll try Sallie’s recipe next week, but, um… why are we spraying the chops evenly with cooking spray??? Maybe I don’t understand because I’m not from the South, but to me, cooking spray has one sole purpose- making things not stick to the pan. Please, BooMama, help me to understand this deep cooking mystery.
Panko is a wonderful secret weapon for anything cooked in butter or oil. It creates a nice crunch and adds to the flavor of food, rather than overwhelming it. We have been using it for years, and I think it’s finally getting it’s due.
The cooking spray will help make them crispy…. I use this trick when I bake fish with any kind of breading on it. I got the tip originally from Paula Deen… so maybe it IS a Southern thing!
I’d like to give you some linky interwebby awesomeness in the manner of The Office
http://www.hulu.com/watch/55742/the-office-a-dangerous-gift
I nearly peed myself, not even kidding.