However.
Trader Joe's had a 3-pack of chops for about $5.00. They looked delicious and offered a lot of inspiration. I like trying new things in the cooking department. So I bought them. Then I set out searching the internet for the best recipe.
I didn't really come across anything that jumped out at me. Well, I didn't come across anything that I already had all the ingredients for, that is. But I've breaded things before and figured I'd do fine making up my own breading. I'd just find a recommendation on baking temp and time and go from there.
Now, having completed this experiment, let me first suggest that you get a meat thermometer if you're going to do this - or any other - pork chop recipe. I had to guess on the temps, so mine didn't turn out quite as juicy as they could have. Also, I'm adding in a step to these instructions that I didn't do. It's the sear step. This is also going to help lock in the juices for you. Okay, here we go.
1. Gather your ingredients. I made up my bread crumb mixture and used the following: breadcrumbs, basil, pepper, rosemary, freshly grated parmesan cheese, and garlic powder. Add whatever herbs and spices you're in the mood for. I also used 2 eggs and some flour. Amounts are sort of relative in this case. Depends how many chops you're doing and what size they are. Mine were center-cut boneless, and I had three. I ended up with leftover egg, flour, and breadcrumb mixture. If you're adventurous (or lazy like me) just use your judgement. Otherwise, check a few recipes and go from their suggestions.
2. This is the step I didn't do. Put some oil in a frying pan and heat it up. Sear the edges of each chop for about a minute a side. Not super long. Just enough to get it a little browned. This is going to help seal in the juices.
3. Preheat the oven to 350 F. Take the first chop and dredge it through the flour. Really coat that sucker up. Then dip it in the eggs. Let the excess drip off before pressing all sides in the breadcrumbs. Continue with all your chops.
4. Bake the chops for about 25 minutes or until the inside temperature is at 160 degrees. I'd check them a little before this time, just to make sure. Above all, you want to find the happy place between raw and too chewy.
5. I also did a salad while the chops were cooking. For this you need spinach, pears, and gorgonzola cheese. I found all my stuff at Trader Joe's.
6. I used two pears.
7. Peel them and then chop into little pieces. Or medium-sized ones. Depends how you like your salad.
8. Chop up the spinach leaves. I actually ripped mine because - again - I was feeling lazy. Either way. Then crumble the cheese. Toss everything together in a bowl.
9. I used a fruity salad dressing to top my salad. I think anything balsamic would be lovely, too. It's definitely not a Ranch moment, though. I really like these Bragg dressings. Vinegar is so good for you, and their products are all very naturally healthy. Best place to find them is in specialty health food stores, like Whole Foods. Although, I did see them at Meijer, too.
10. Once you have everything tossed together, all you have to do is wait for the chops to be ready. Pretty simple meal, I think. Here's how mine looked by the end:
I hope you give this a try sometime. I plan on doing it again when I get a meat thermometer. Let me know if you have any other pork chop tricks!
