Brought to you by Catoctin Mountain Orchard.
These are the most flavorful, crunchy and juicy pork chops that I’ve ever had. I bought two thick chops for my husband and I and wish I had two more after we finished eating them.
Start out by mixing your spices– parmesan cheese, breadcrumbs, paprika, parsley, garlic powder, and pepper in a bowl.
Next, heat olive oil in a frying pan over medium heat. Then, while that is heating up, bread the pork chops by dipping them in the breadcrumb mixture. Then, place the breaded pork chops in the pan and cook them for about two minutes on each side, depending on how thick they are.
Bake the pork chops for 8 to 10 minutes or until the internal temperature is 145 degrees F. Remove the pork chops from the oven and let them rest for a few minutes before serving.
Super easy and boy are they good!!!
Ingredients: I got the recipe here!
- 4 boneless pork chops ( I did 2 and used half of the ingredients)
- 1/4 c. Parmesan cheese grated
- 2 Tbsp Italian seasoned breadcrumbs
- 1/4 tsp smoked paprika
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp fresh ground pepper
- 2 Tbsp olive oil
Finally….we have two teeth!! We have been waiting patiently for Lily to get her first tooth and within two weeks she has two popping up at 10 months old.
Growing and getting bigger everyday — right now she weighs around 20 lbs and is starting to fit into her 12 months clothes! Which is great because I stocked up during tax free week and have all her fall clothes ready. Her pumpkin patch outfit(s), her Halloween attire, and all of the in-between fall vests, jackets, and little dresses that I just couldn’t help myself not to buy for her. Eek!!