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SAUTEED PORK CHOPS

2 cups milk
3 tsp. salt
8 (l/2″ thick) pork chops with or without bone; 2 lb. total
3-l/2 cups fresh bread crumbs
l tbsps. minced garlic
2 tsp. chopped fresh rosemary or l/2 tsp. dried
l/2 tsp. dried thyme
2 to 3 tbsps. veggie oil
2 to 3 tbsps. butter
Heat oven 200. Stir together milk and 2 tsp. salt in shallow 3 qt. fish then add pork chops, Marinate covered and chilled turning over once at least l hr or up to 4 hrs. Stir together bread crumbs, garlic, rosemary, thyme and remaining tsp. salt in shallow bowl. Lift pork chops from milk l at a time letting excess drip off and dredge in crumbs lightly patting to help adhere then transfer to a try arraning in l layer. Heat 2 tbsps. oil and 2 tbsps. butter in l2″ skillet over mod high heat until foam subsides then saute chops in 2 o 3 batches without crowding turning over once until golden brown and just cook thru, 5 to 6 mins per batch. transfer as cooked to a platter and keep warm in oven. add more oil and butter to skillet as needed. serve with applesauce.
serves 4 to 8 Gourmet Sept. 2003

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https://recipes.connorbowen.com/recipe/sauteed-pork-chops/