Tuesday, September 1, 2009
Oven Fried Pork Chops and Parmesan Knots
Am I the only person on the face of the Earth who has not tried breaded pork chops?!? I saw this recipe on Donna (My Tasty Treasure's) blog and thought they looked fantastic! I generally throw out meal ideas to my husband, to see if he "bites", because after all, he is VERY picky and I don't care to waste my energy if he's going to refuse to eat what I make for dinner. He was so excited when I mentioned these pork chops, because he said that he had only eaten them breaded before he met me, as that was how his Mom made them.
We have all still been battling this nasty virus going around, so I kind of threw together last night's dinner at the last moment and decided to also add this Parmesan Knots recipe from my latest Taste of Home Cooking Magazine. This is a great way to "doctor up" the refrigerated buttermilk biscuits you can buy--especially if you need something quick when you have guests coming over! My rolls turned out a little smaller than I anticipated, but they were very cute and tasted great!
Oven Fried Pork Chops
4 (3/4 inch thick) bone-in pork chops
1 large egg, beaten
2 tablespoons pineapple juice
1 tablespoon soy sauce
1/2 cup Italian style bread crumbs
1/2 teaspoon ground ginger
1/4 teaspoon paprika
1/4 garlic powder
2 tablespoons butter, melted
Combine egg, pineapple juice and soy sauce in a small bowl and whisk gently. Combine breadcrumbs and next three ingredients. Dip chops in egg mixture and then dredge in breadcrumbs.
Place chops on a rack in a greased roasting pan. Drizzle butter over chops. Bake at 350 degrees F. for 25 minutes; turn and bake approximately 25 minutes longer or until done.
1 tube (12 oz) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Cut each biscuit into thirds. (I didn't cut mine...they seemed smaller than usual, to start!) Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees F. for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
Source: My Tasty Treasures and Taste of Home August/September 2009