Let me begin with a diclaimer: these pork chops are not greasy – bad photography made the chops and the peas look like they’re swimming in oil. After my recent experience of my kids loving the pork tenderloin roast that I made, despite their claims that they don’t like pork, I decided to pawn off another pork dish on them. My childhood memories of pork chops were not fond. My Dad always liked them served with applesauce (not my fave) and I think the reason why is because it made them seem less dry. My mom was a fabulous cook, but her pork chops did not represent her best work. I do like pork chops that have a bit of a crust, or are at least browned on the outside, but they have to be tender inside. The key to this recipe is to brown the chops and then finish cooking in the oven with the addition of liquid to keep the chops tender. For liquid you can just use water, but if you want a little added flavor, you can use white wine or chicken broth. I use thick center cut boneless chops, but you could use a different cut if you prefer. To insure tenderness, cook for the full hour. Serves 4-5.
- 4-5 Thick Center Cut Boneless Pork Chops (or trimmed regular cut)
- 1 1/2 Cups Italian Style Bread Crumbs
- 1/2 Cup Flour
- 1 Egg
- 1/4 Cup Milk
- 2 tsp. Olive Oil
- 1/2 Boiling water (or other liquid)
- Salt and Pepper
Preheat oven to 350 Degrees. In a shallow bowl, combine flour and breadcrumbs and mix thoroughly. In another bowl, whisk together egg and milk. Generously season pork chops with salt and pepper. Dip each chop in the egg mixture and then the breadcrumb mixture until well coated on all sides.