Sunday, March 21, 2010

Easy Baked and Breaded Pork Chops, an idea from Michelle

I buy the thinnish cut ones, boneless. They're not the super skinny ones, but they're not 3/4 thick either. So whatever that in-between size is.

I dunk them in a little egg-milk-pepper mix, dip them in Italian breadcrumbs, spray some EVOO over the tops, then bake for 10 mins at 425, flip and bake 10 more mins. Perfect and tender.

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