Brady Bunch Pork Chops
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.
Steps
In a large shallow dish , like a 9x13 pan , stir together milk and first amount of salt.
Add pork chops and marinate , covered and in fridge , for at least one hour.
Turn chops once , halfway through marinating / brining time.
When ready to cook chops , preheat oven to 200f and have ready an ovenproof platter.
In a shallow dish , combine freshly made bread crumbs with garlic powder , rosemary , thyme and remaining amount of salt.
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.
Place breaded pork chops on a tray , keeping chops in one layer.
In a large 12-inch skillet over high heat , place butter and oil.
Saute chops , 2 1 / 2 to 3 minutes per side only.
Do not overcook , do not crowd chops in skillet , and turn only once.
Chops should be golden brown and just cooked through.
Place cooked chops on platter and keep warm in preheated oven.
Cook remaining chops.
Add mor.
Ingredients
1% low-fat milk, salt, boneless pork chops, fresh breadcrumbs, garlic powder, dried rosemary, dried thyme, olive oil, butter