I made this for the first time several years ago, and the recipe got buried in a pile of old printed out recipes. I rediscovered it and decided to give it a try in the low sodium way. We also had some left over finely chopped pecans, so I decided to toss some in for a little extra flavor.
INGREDIENTS
2 pork chops
1 egg
1/2 teas dijon mustard
1/4 teas dried oregano
ground black pepper
1 cup italian bread crumbs
optional: 1/4 cup finely chopped nuts (ie pecans/walnuts)
DIRECTIONS
Preheat broiler on high, spray broiler pan lightly with cooking spray (if you don't have a broiler pan, place a cooling rack into a baking sheet)
1) Trim excess fat off the pork chops
2) Beat egg in a shallow wide bowl, mix in the mustard, oregano, and pepper
3) Place bread crumbs on a large plate, add nuts if desired
4) Press each of the chops into the egg mixture, coating both sides
5) Dip egg coated chops into bread crumbs, covering them evenly
6) Bake for 10 mins, then flip, and cook for another 5 to 10 minutes or until cooked through
Adapted from: Nigella Lawson
Tuesday, January 25, 2011
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Thanks; we liked this a lot. My broiler on high singed the crumbs within just a few minutes. Probably just my crazy oven, but others might want to watch it and turn down if needed.
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