Crusted Pork Chops Wrapped in Bacon |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Decadently good. The secret to this recipe is to use a smaller, thinner pork chop...the breakfast type. Should you not be able to find them, don't be afraid to ask your butcher to cut them for you. Ingredients:
4 -6 pork chops, bone-in (very thin breakfast-type chop) |
salt and fresh black pepper |
1 dash garlic powder |
4 -6 thin slices bacon (1 per chop) |
1 egg, beaten |
1 tablespoon milk or 1 tablespoon water |
1/4 cup all-purpose flour |
1/4 cup seasoned bread crumbs |
1/4 cup parmesan cheese |
1/4 cup vegetable oil |
2 tablespoons butter |
Directions:
1. Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
2. Season the pork chops with salt, pepper and a dash of garlic power on each side.
3. Wrap the bacon around the pork chop, securing it on the side with a toothpick.
4. Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
5. In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.
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