Friday, January 29, 2016
Even though we have a pretty diverse list of family favorites, I was feeling bored when I sat down, last Sunday to form my two week grocery list. I dusted off The America's Test Kitchen Family Cookbook (the only cookbook I kept when we moved) and decided to make 14 new meals, that we hadn't tried. We're about five in and would you believe that EVERY new recipe was a huge score for the family!?! That makes me excited for the rest of next weeks' dinners!
Again, there was no thought to a picture...but you'll have to trust me on this. The boys told me this was the best "chicken" they had ever had!
FF: Crunchy Pork Chops
Prep Time: 5 minutes; Cook Time: 40 minutes
1 5oz box of Melba toast broken into rough pieces
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/8 tsp sugar
6 TBSP mayonnaise
4 6oz boneless rib pork chops, 3/4 - 1 inch thick
Put your oven rack in the middle position and heat to 425 degrees. Place the Melba toast, salt, garlic powder, onion powder, paprika, dried thyme, and sugar in a large zipper-lock bag. Get your days worth of frustration out and pound the Melba toast until you have coarse crumbs the size of small pebbles.
Add 2 TBSP of mayo to the bag and work it into the crumb mixture. Transfer your mixture to a shallow dish.
Working with 1 chop at a time, coat with about 1 TBSP of mayo, using your fingers (it's totally gross), and then roll it into your crumb mix. Press the breadcrumbs into the pork chop to make sure they adhere. If you want gooey-bottomed pork chops, you can lay them right on a baking stone/sheet. If you want them to be crispier, put a wire-rack in your baking sheet, and put the chops on top. I didn't want to mess with the rack, so I just laid them on a baking stone.
Cook them until the outside is golden brown. 22-25 minutes. For best results let them sit for 5-10 minutes before cutting into them.
I made warm apples to go with the pork chops. I just threw 8 apples into my dutch oven with 1/2 cup of water and a sprinkle of cinnamon for about 20 minutes.
I received rave reviews from the critics and made a note to double the recipe next time!