Breaded Pork Chops

September 6, 2010

Here's another great recipe from Martha Stewart. Stack the breaded chops in the freezer, and remove as many as you need when you're ready to eat. Any chopped fresh herb can be substituted for the sage. These chops can go straight from freezer to oven for a fast meal in minutes.

This recipe makes 8 chops, but can be doubled.

Breaded Pork Chops

4 large eggs
1 tablespoon plus 2 teaspoons Dijon mustard
1 tablespoon plus 2 teaspoons packed finely chopped fresh sage
8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
Coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup vegetable oil

To Prepare:

- In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes.
- Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
- Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.

To Freeze:

- Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags. Press out air, seal bags, and freeze flat. Store in the freezer, up to 6 weeks.

To Serve:

- Heat broiler. Place a rimmed baking sheet in broiler to heat.
- For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides.
- For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
- Make sure each chop has reached an internal temperature of 160* F


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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

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