Another part of our eating local, knowing where our food comes from, getting away from factory farm meats is buying our pork from a local farmer. In February, D and I bought a whole pig we named Wilbur 2. Not to keep at out house but to keep in our freezer so we would have tasty pork for the rest of the year. Wilbur joins Ferdinand 2, the 1/4 steer, who also lives in the freezer. (We had previously bought a pig and steer so that is why they have the 2 after their names.)
We like that we supported both a local farmer, the same folks who run the CSA that we have taken part in in the past, and we know how the animals were cared for. We also have a great local butcher who processes the meat and makes the best bacon and brats ever. Seriously, we can't eat regular store bacon after eating Wilbur bacon - it is that good. Don't worry, I will have some bacon-y recipes coming soon but today it is about the chop...the pork chop.
Growing up my family never had pork chops for dinner. We were more of a beef, chicken and fish family. So I always wondered what my friends were talking about when they said it was "pork chop night." When I got older, I tried making pork chops and always ended up with something tough and dry. I think shoe leather may have a similar texture.
D has shown me that this isn't the normal state for a pork chop. That they can be juicy and delicious. He finds the tastiest recipes. This is one of them.
Parmesan Sage Pork Chops
Source: Allrecipes.com
Ingredients
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt (we used a smoked salt - so good)
- 1 pinch ground black pepper
- 1 egg, lightly beaten
- 3/4 cup bread crumbs
- 1 teaspoon Italian Herb Seasoning blend
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons powdered sage
- 2 boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- Preheat oven to 425 degrees F.
- Spray a square baking pan large enough to fit pork chops without touching.
- Combine flour, salt, and ground pepper in a shallow dish.
- Combine bread crumbs, Italian herb blend, Parmesan cheese, and sage in a 2nd shallow dish - a pie pan works great for for the shallow bowls
- Place beaten egg into a 3rd shallow bowl.
- Heat skillet over medium heat with butter and olive oil
- Rinse and dry pork chops.
- Gently press pork into flour mixture to completely coat, shaking off any excess flour.
- Dip into beaten egg, making sure to coat entirely.
- Press one side firmly into bread crumbs. Repeat on opposite side.
- Gently shake chop to remove any lose bread crumbs.
- Place breaded pork chops in skillet.
- Brown pork chops about 4 minutes on each side, then transfer to the baking dish.
- Bake in preheated oven for approximately 10 to 15 minutes(or until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees).
- Let sit for a few minutes before serving.
