First of all a heads up, this post has no picture of the final product because my family pounced on the pork chops before I thought to take one. Yeah, they came out that good. Hope you guys can forgive me. :)
This recipe is one I'd been looking at for a while in Valldejuli's cookbook, Cocina Criolla. This was a fun experiment for me because it's the first time I ever use cracker meal in a recipe, though not the first time I've seen it used. It's also the first time I use the oven to cook breaded meat. I must say it was a resounding success!
I served the pork chops with white rice on the side and everyone loved them. I will definitely be making these again.
BTW: Boneless pork chops work great with this recipe too!
This recipe is one I'd been looking at for a while in Valldejuli's cookbook, Cocina Criolla. This was a fun experiment for me because it's the first time I ever use cracker meal in a recipe, though not the first time I've seen it used. It's also the first time I use the oven to cook breaded meat. I must say it was a resounding success!
I served the pork chops with white rice on the side and everyone loved them. I will definitely be making these again.
BTW: Boneless pork chops work great with this recipe too!
Ingredientes:
B- Soak:
2 eggs
¼ teaspoon of salt
2 eggs
¼ teaspoon of salt
C- Dredge
1 cup of breadcrumbs or cracker meal
1 cup of breadcrumbs or cracker meal
Procedure:
Wash drain and dry the pork chops.
Season the meat with your ground basic seasoning.
Set your oven to 350º F. Grease a large glass baking pan with non-stick cooking spray.
Beat the eggs and add the salt. Put the pork chops in the wash followed by the dredge.
Place them in the baking pan and bake them for an hour.
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