a mixture of Progresso bread crumbs, fresh garlic, parmesean, fresh parsley squeeze of lemon juice over the top and bake. Roll the chops in the mixture and put in a baking dish with a bit of olive oil on the bottom. Since the meat is moist I just pack the bread crums down instead of using egg. I sometimes squeeze the lemon on the meat first %26amp; then roll in bread crums. bake at 350 for 45 min? It is the Italian way I grew up on and very good.
Enjoy!!!I need a new boneless sirloin pork chop recipe any good ideas?
aha....delight full roast pork,my thoughts are to mix some dry mustard powder with the juice of 3 lemons ,a little salt , pepper ,and a suggestion of coriander ,mix into a thin paste ,allow to stand so the mustard develope`s ,then paint the mix over the pork , allow to stand for a few minutes ...meanwhile the lemons ( from the juiceing ) slice into 1/4 inch slices ,lay into baking tray ,sprinkle with a little sugar ,place the pork on top of the lemons ,and slowly roast ,the juice from the pork will filter down into the lemons ,the lemons in turn as they heat up will gently steam a little flavour back into the meat ,when the meat is cooked ,allow to stand ,before carving remove the lemon ( place a couple of slices per plate ,and don`t be surprised when the guests eat the lemon the flavour is great )the remaining juice in the pan can be made into a sauce of your liking , most people have apple or gravy ,your call
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