Yesterday I put a call out on Facebook asking for pork chop meal ideas. Everyone’s suggestions sounded delicious but it was the day before my weekly grocery run. That meant I was out of pretty much every ingredient everyone suggested.
So, inspired by your delicious pork chop cooking suggestions, I rattled around in the pantry and found a bag of panko bread crumbs & some dried sage.
How To Make Crumbed Pork Chops
In the fridge I had
- a couple of eggs and some Dijon mustard.
- I whisked those together,
- added the sage,
- dipped the pork chops in the egg mix
- and then dragged them through a fairly hefty dose of panko bread crumbs. Twice.
Yes, I double crumbed my chops and then cooked them in the fry pan like it was 1976!
There was enough oil and butter in that pan to make Iain Hewitson proud. Remember him?! For those not in the know, he was (is?) a tv chef who had a thing for wearing braces and cooking with very large quantities of butter.
And just quietly, after 6 weeks of Operation Loose Pants action, those double crumbed, artery hardening pork chops tasted bloody delicious!
So tell me, what was the last thing you cooked? Did it require 1/2 a kilo of butter and an olive oil chaser?
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