This is one of my favorite recipes, as it was given to me from a friend, along with the actual pork chops to be cooked! Yes, she delivered the pork chops, and a delicious suggestion of how to make them. How lucky could I get??!!
I should explain the “cult following” that these pork chops have attained, amongst my friends, these past few months. They come from a butcher in a nearby town, and they are simply spectacular in their own right. You could cook them in the oven with nothing on them, and they still would be incredibly tasty and melt in your mouth. So one person, told another person, who told another person about them, and so on, until now just about everyone I know buys these pork chops at this butcher shop!
We have shared this recipe for breaded pork chops amongst us as well. It’s so easy, and so delicious. Now I’m not suggesting that you have to get these particular pork chops from this particular butcher. The recipe will turn any pork chop into a tasty meal that I’m sure will become a favorite. This recipe stands alone, and truly deserves cult notoriety on its own. If nothing else, it’s creating memories for sure. I know we will look back someday on what we will fondly remember as “the year of the pork chops.”
2 – 4 pork chops
2 large eggs, beaten
1 cup Italian seasoned bread crumbs
1 jar cherry peppers, hot or mild (your preference), sliced and juice reserved
salt and pepper to taste
olive oil for the pan
- preheat oven to 375 degrees.
- lightly oil the bottom of a baking pan
- salt and pepper the pork chops
- dip the chops into the egg (both sides) and then the breadcrumbs (both sides)
- place chops in the baking pan.
- cover the pan with aluminum foil and place in the preheated oven for 35 minutes.
- after 35 minutes remove the foil and add the cherry peppers and 1/2 cup or so of the juice.
- cook for another 10 to 15 minutes, depending on thickness of chops.