Breaded Oven Pork Chops

Pork chops are a real treat in our home, mostly because it is not usually in our $300/month grocery budget for me to feed everyone a “hunk” of meat for supper.  It’s easier to stretch a pork roast into two meals than it is to stretch 4 or 5 pork chops. However, when we have a hog butchered, we have the glorious abundance of things like pork chops right in our own freezer.

In the summertime, I like to brine the chops and throw them on the grill.  In the winter, not so much.  The problem with indoor cooking, though, is that it often leaves my pork chops dry and/or flavorless.  Fortunately, I have come across a wonderful cold-weather recipe for some pretty tasty pork chops that got ten thumbs up around our table.  I hope you enjoy them just as much as we have!

2 T. flour
2 t. seasoned salt/spice rib
1 egg, slightly beaten
2 t. Worcestershire sauce
1/4 c. unseasoned breadcrumbs
4 pork chops (about ½” thick)

Brine pork chops in a salt/sugar solution for two hours.  (I use about half a cup each of salt and sugar, dissolved in a gallon of water.  I also sometimes throw in a sprig of rosemary or thyme.  Make sure the chops are covered by the brine liquid and stick them in the fridge.)

Once chops are brined, preheat oven to 425.

In small bowl, combine flour and seasoned salt; mix well. In another small bowl, combine egg and Worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.

Prepare as directed above. Place in a shallow baking pan that has been greased. Bake for 25-30 minutes or until no longer pink in center.


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