Wednesday, August 3, 2011

Tender Juicy Pork or Lamb Chops.

I was going to save this for the cook book I'm writing but, I will share.

Depending on how many people you are feeding, let's say you have 4 chops. 2 eggs, salt and pepper and beat the eggs.

BUT first you must season the chops. Now you can do this the day before and refrigerate over night which is best, but if you forget you can do this 4 hours before.

I like to use fresh crushed garlic but you can buy the crushed in a jar from the store as well. Take about a teaspoon for each chop and spread it around so the whole chop is covered. Then sprinkle Rosemary and even Paprika and a pinch of cayenne pepper on each chop.

Take about 4 slices of sourdough bread and 4 slices of vienna bread and toast it. For those of you who are doing the gluten free diet, you can substitute) I like to toast it twice but it depends on how hot your toaster gets. You want the bread golden brown but also dry all the way through. Then put it in the blender on high until you have bread crumbs. Add 2 Tlb. parmesan cheese to bread crumbs.

Dip chops in egg mixture, then in bread crumbs, and lay them on a cutting board until you have all the chops coated. While doing this, you want to have a cast iron fry pan with about a 1/4" olive oil and 2 tlb. butter heating up. When you have all the chops coated, coat them again and fry. You can do this with pork or lamb chops.

1 comment:

Suzie Q said...

Sounds delicious.