pat's Recipe

Crusted Pork Chops

Category: Pork

Serves 4

Ingredients:

4 boneless pork loin chops

1 egg

4 rye Melba toast pieces (you can vary the flavor if you choose)

1/4 cup of cream

1 tsp of dry mustard

Salt and pepper to taste

Butter and olive oil

On a plate break open your egg. Break it up with a whisk or a fork. Add the cream and dry mustard. Blend it into a coating.

Grind the Melba toast pieces to crumbs. Use a food processor or put the pieces in a plastic bag and crush them. Put the crumbs on a second plate. You are setting up an assembly line.

Take out your saute pan and add one tablespoon each of butter and oil. Melt the butter and heat the pan with the olive oil/butter combo.

Sprinkle salt and pepper on each chop

Then dip both sides in the egg mixture. Mush it around so it gets a nice coating. Then dip both sides in the crumbs. Transfer the chop to the pan to brown it. Repeat with the other chops.

On medium high brown each side of the chops. Then transfer the chops in an oven proof pan to your oven. Roast them at 350 degrees for 20 minutes or until a meat thermometer measures 165 degrees. This temperature will leave them ever so slightly pink. You can cook them longer if you like them more done. They will be a beautiful golden brown with a crunch crust.


4 servings