Here it was the weekend, when I finally have time to putter in the kitchen and enjoy one of my favorite pastimes – cooking. Wouldn’t you know it? I woke up that morning feeling drained – head pounding, body aching – just generally yucky. After spending most of the day curled up on the sofa, editing and scheduling posts written throughout the week, I decided enough was enough. Wallowing in my misery was making me down right miserable. There were pork chops calling to me and a new “simple” recipe to try.
Oh my goodness – these chops were so tender, so moist and most of all, so simple to make. Yeah, I would definitely make them again – and have no problem serving these as mid-week meal. Add a salad, maybe some rice or a simple pasta with a little garlic, and it’s dinner in a flash.
Italian Breaded Pork Chops
3 Eggs, lightly beaten
3 Tablespoons milk
1 1/2 Cups Italian Bread Crumbs
1/2 Cup Parmesan Cheese
2 Tablespoons Dried Parsley
2 Tablespoons Olive Oil
4 Garlic Cloves, peeled and coarsely chopped
4 Thick Pork Chops, about 3/4″ thick
1/2 Cup White Wine
Preheat oven to 325-degrees.
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes per side.
Add wine to skillet. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, internal temperature of 145 degrees.