Nick Prochilo
Chef Extraordinaire
Got this recipe emailed to me last week and it turned out pretty good.
4 boneless pork chops around 3/4" - 1" thick
Brine in 1 qt water with 1/4 cup salt for NO more than 1/2 hour!
Breading
4 slices plain old white bread
1 clove garlic, minced
salt & pepper to taste
2 TBS vegtable oil
1 shallot chopped fine
Tear bread into 1" strips. Run threw food processer to a course chop.
Mix bread crumbs, garlic, salt & pepper, veg. oil and shallot. Spread mixture onto a baking sheet and bake in a 350* oven for about 15 minutes until it's a golden brown.
Rinse pork chops and dry them. Sprinkle with a little pepper.
After bread crumbs cool, mix them with 2 TBS parmesan cheese, 2 TBS parsley and a spinkle of Thyme.
Mix up 3 egg whites with 6 TBS flour and 1/2 tsp of dejon mustard.
Dredge chops in flour, then into batter then into coating making sure to cover all edges.
Put on a rack in a baking sheet and bake in a 425* oven for approximatley 15 minutes until the internal temp measures 145*
4 boneless pork chops around 3/4" - 1" thick
Brine in 1 qt water with 1/4 cup salt for NO more than 1/2 hour!
Breading
4 slices plain old white bread
1 clove garlic, minced
salt & pepper to taste
2 TBS vegtable oil
1 shallot chopped fine
Tear bread into 1" strips. Run threw food processer to a course chop.
Mix bread crumbs, garlic, salt & pepper, veg. oil and shallot. Spread mixture onto a baking sheet and bake in a 350* oven for about 15 minutes until it's a golden brown.
Rinse pork chops and dry them. Sprinkle with a little pepper.
After bread crumbs cool, mix them with 2 TBS parmesan cheese, 2 TBS parsley and a spinkle of Thyme.
Mix up 3 egg whites with 6 TBS flour and 1/2 tsp of dejon mustard.
Dredge chops in flour, then into batter then into coating making sure to cover all edges.
Put on a rack in a baking sheet and bake in a 425* oven for approximatley 15 minutes until the internal temp measures 145*
