Bread 'Em And Bake 'Em Pork Chops (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 (5-ounce) box plain melba toast |
2 teaspoons emeril's italian essence or other dry italian seasoning |
2 tablespoons plus 2 teaspoons baby bam, recipe follows |
1/2 teaspoon garlic powder |
1/4 cup finely grated parmesan |
1/4 cup vegetable oil |
2 large eggs |
6 thin center-cut pork chops (about 2 1/4 pounds) |
Directions:
1. Position rack in center of oven and preheat the oven to 400 degrees F.
2. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
3. Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
4. Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
5. In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
6. Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
7. Place the chops on the wire rack on the baking sheet.
8. Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
9. Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
10. Baby Bam:
11. 1/2 teaspoon celery salt
12. 1 teaspoon dried thyme
13. 1 teaspoon dried basil
14. 1 teaspoon dried oregano
15. 1 teaspoon ground black pepper
16. 2 teaspoons garlic powder
17. 2 teaspoons onion powder
18. 2 tablespoons dried parsley
19. 2 tablespoons salt
20. 3 tablespoons paprika
21. Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.
22. Yield: about 3/4 cup
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