Crusted Pork Chops

Add to favorites

Plan Z Phase: This is a Z3 (ZReboot) recipe. Photo submitted by Plan Z dieter Nancy.

Servings: Serves 4

Ingredients:

• 4 boneless pork loin chops
• 1 egg
• 4 rye Melba toast pieces (you can vary the flavor if you choose)
• ¼ cup of cream
• 1 tsp of dry mustard
• salt and pepper to taste
• 1 Tbl butter
• 1 Tbl olive oil

Instructions:

Preheat your oven to 350 degrees.

On a large plate break open your egg. Break it up with a whisk or a fork. Add the cream and dry mustard. Blend it into a coating.

Grind the Melba toast pieces to crumbs. Use a food processor or put the pieces in a plastic bag and crush them. Put the crumbs on a second plate. You are setting up an assembly line.

Take out your sauté pan and add a Tbl of butter and one Tbl of oil. Melt the butter and heat the pan with the olive oil/butter combo.

Sprinkle salt and pepper on each chop.

Then dip both sides in the egg mixture. Mush is around so it gets a nice coating. Then dip both sides in the crumbs. Transfer the chop to the pan to brown it. Repeat with the other chops.

Brown each side of the chops in a pan on medium high heat. Then transfer the chops in an oven proof pan and put them in your oven. Roast them at 350 for 20 minutes or until a meat thermometer measures 165 degrees. This temperature will leave them ever so slightly pink. You can cook them longer if you like them more done. They will be a beautiful golden brown with a crunch crust. YUM.

Serve with roasted Brussels sprouts with bacon and cheese for a complete meal.

Enjoy!

Cheers,