Pork chops were a favorite of mine growing up, but my Mom cooked them only one way: breaded and fried in a pan full of oil. They were good, but they were greasy, and my Mom was not big on seasonings. And she cooked the hell out of it. It was time to improve on the original.
Using the best quality pork I can get, like Berkshire pork, makes a real difference in flavor. It also matters to me that the animals are humanely treated while they’re on the farm. No factory-farmed meats.
2 Berkshire pork chops
1 egg
1/2 cup plain bread crumbs (I use gluten-free)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
olive oil
Pre-heat the oven to 350 degrees.
Set up 2 bowls. In one, crack and scramble the egg. In the other, combine the bread crumbs, salt, pepper, oregano, parsley, granulated garlic and granulated onion.
Place an oven-proof pan on medium-high heat and add a little olive oil. Once the oil is hot, cover the pork chops in the egg wash and then coat with the bread crumb mixture. Place in the hot pan to brown and sear. Do this with both chops.
After a few minutes, flip the chops over in the pan and place the pan in the oven to finish cooking.
Remember, good pork does not need to be cooked to death!
Live the Live ™ 