Thursday, October 7, 2010

Rosemary Parmesan Pork Chops

4 pork chops (I used center cut)
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon rosemary
1/3 cup flour
1 egg, beaten

blend bread crumbs, cheese, rosemary, pepper.
dredge pork chops in flour, dip in egg and then bread crumb mixture
brown and then place in a greased baking pan in a 450 oven for about 15 minutes or cooked through.

I toasted the leftover bread crumb mixture in the pan I browned the pork chops in for the green beans.
I served this with roasted green beans and polenta.  Excellent.


I use Goya extra fine yellow corn meal.  The ratio is 1 quart of water to 1 cup of corn meal.

1 cup will serve 3-4 people.

Bring water and salt  to a boil, slowly add the corn meal, all the while, using a whisk to blend the water and corn meal together without lumps. Be sure to turn the stove down when you add the corn meal and use an oven mitt in case some of the polenta bubbles up, it is hot!  Once it is all blended cook a bit longer, add butter and lots of Parmesan cheese.  If you are going to serve sauce with it, you can omit the cheese.

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