1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (231g) Recipe makes 8 servings |
||
| Calories 431 | ||
| Calories from Fat 144 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 75mg | 25% | |
| Sodium 1467mg | 61% | |
| Potassium 703mg | 20% | |
| Total Carbohydrate 37.3g | 12% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 6.1g | ||
| Protein 32.6g | 65% | |
Brady Bunch Pork Chops
By: Lennie
Oct 10, 2003
I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.
SERVES 8
Ingredients
- 2 cups 1% low-fat milk
- 2 teaspoons salt
- 2 lbs boneless pork chops (8 in total, about 1/2 inch thick)
- 3 1/2 cups fresh breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
Directions
1
In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.2
Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).3
Turn chops once, halfway through marinating/brining time.4
When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.5
In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.6
Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.7
Place breaded pork chops on a tray, keeping chops in one layer.8
In a large 12-inch skillet over high heat, place butter and oil.9
Saute chops, 2 1/2 to 3 minutes per side only.10
DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.11
Place cooked chops on platter and keep warm in preheated oven.12
Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).13
I recommend serving with applesauce.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Grilled Pork Chops with Peck Seasoning and Charred Peppers
Butterflied Cuban Style Pork Chops
Italian Sausage Stuffed Pork Chop
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: Teresa61
On Nov 8, 2009
These pork chops were sooooo good. I followed the recipe exactly. The only thing I will change for next time was the thickness of my chops. I think mine were a little more than 1/2 inch thick, even after pounding, and I was cooking on a flat top at work, so it was hard to turn the temp down. I just browned them nicely and finished baking in the oven. Not as crispy as it probably should be, but still very very good. Thanks for a great recipe.
From: G.I. Joe Girl
On Nov 1, 2009
Confession: Laziness got the best of me... after I got the porkchops in the milk I left them in the fridge for 2 days because I never got around to cooking them. I went online to make sure that I would not poison my family by cooking them anyway, and found that it was still okay to cook them. They turned out great. My son was very pleased with how moist they were. The only problem (which I attribute to the extra long soaking time) is that they were a bit salty. The next time I think laziness might get the best of me, I'll omit the salt in the milk and just soak it in milk alone.
From: Dorel
On May 29, 2004
Lennie my DH and I give these 5*s. It must be the soaking in milk and salt that does it but these turned out very tender. I usually don't have pork chops because they are dry and tough. I had some seasoned stuffing crumbs so I used them and didn't add any additional spices.The chops were about 1 in. thick so I cooked them longer, about 5 min.per side.They were a little overdone. I should have just cooked for 4 min. per side. My DH definitely wants these again. Oh, and I had 3 chops so I just used one cup skim milk as that is all we drink. I let them sit in the milk for 4 hours.
From: Faith77
On Jun 6, 2004
This was very good, but it took longer then the 2 to 3 minutes. We plan on using this recipe again but this time we plan on using it to make schnitzel instead.
Recipe Collections
Showing 1-3 of 16 collections
Explore All-
Beef Stew
(1406 Recipes)View Top 3 -
Steak
(2160 Recipes)View Top 3 -
Beef Ribs
(221 Recipes)View Top 3 -
Ground Beef
(8858 Recipes)View Top 3 -
Steak Sandwich
(89 Recipes)View Top 3 -
Bacon
(680 Recipes)View Top 3 -
Steak Salad
(89 Recipes)View Top 3 -
Christmas Ham
(114 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (20 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved