Sunday, October 14, 2007

Recipe Exchange

A friend sent me an e-mail recipe exchange-you get 2 names, e-mail the first name a recipe then forward the e-mail putting the second name first and your name second. Last year at Christmas time I received 3 such e-mails. I actually did get some recipes. I'm hoping for more this go around-so if you got the e-mail from me-please respond. It doesn't cost anything, but a little time. What follows is the recipe I sent. I saw it on TV and tried it. It was excellent! The difference is the order of the breading. I had to cook for more than 6 minutes a side-next time I'll pound down the meat a bit. Still, it turned out really well. Give it a try!

Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis

Recipe Summary: Difficulty: Easy Prep Time: 15 minutes Cook Time: 12 minutes Yield: 4 servings

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

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