Pork chops broiled with an Italian-like seasoning? Yes!
Valerie contacted me with this message: “I lost one of our favorite recipes from this collection. I’m pretty sure it was called “Crispy Pork Chops.” Thank you so much!”
I didn’t have it in my collection, so posted in this very long comment thread. The amazing Brenda found the recipe in her collection, snapped a picture, and emailed it to me.
So here you go, Valerie – sounds zippy!
Section 12 Pork
Crispy Pork Chops
- 4 pork chops 1" thick
- 2 eggs beaten
- 1 cup dry bread crumbs
- 3 tablespoons olive oil
- 1 tablespoon wine vinegar
- 3 tablespoons lemon juice
- 1/2 cup parmesan cheese grated
- 1 tablespoon dijon style mustard
- 1 clove garlic minced
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- parsley optional for garnish
Cut off excess fat from edges of chops. Bread chops in the egg and crumbs, coating well.
Broil on a lightly greased rack, about 8 inches away from heat for 10 minutes. Watch to make sure breading doesn't burn. Lower rack if necessary.
In a small bowl, combine oil, vinegar, lemon juice, cheese, mustard, garlic, peppers, and herbs. Spread half the sauce over the chops. Continue broiling 5 minutes longer.
Carefully turn chops over and repeat the procedure. Check for doneness. Breading should be very crisp and golden brown.