Tuesday, August 16, 2011

Rosemary Pork Chops

submitted by Jayme S.
This recipe is from 'Taste of Home's 2004 Quick Cooking Annual recipes'

1 1/2 cups dry bread crumbs
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 to 1-1/2 tsp. dried rosemary, crushed
1 tsp. paprika
1/4 tsp. onion powder
3 Tbsp. vegetable oil (more for each batch when you cook it)
6 bone-in pork chops (1/2 inch thick)

In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)

To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear.  Yield 6 servings.

This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.

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