Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1

I find it pretty funny that every time we buy pork chops in our house I cook them that night or the next day. They never sit in the freezer for a few days or weeks, they go straight into our tummies. I use to always cook pork the same few ways. http://www.cookingforzo.com/ has changed that. I need new posts, so if I want pork I have to think up a great new way to have it. I came up with the Breaded Parmesan Idea and then I decided instead of using garlic powder to seasoning it I would press garlic into the meat. WOW! Talk about good eating. The baking took out the sting fresh garlic can have and added a full earthy flavor that set off the whole dish. I decided to make a gravy for the pork chops and it ended up being so good we also used it on some baked potatoes. I am going to be posting it on 11/18/09 if you are interested in using it on this recipe.

Ingredients:
2 boneless rib eye pork chops
1 tbsp Parmesan Reggiano
2-3 Garlic cloves (minced)
1/3 cup Italian style bread crumbs
1/4 tsp smoked paprika
1/2 tsp essence
fresh crack pepper medley (to taste)
1 egg
1 tbsp milk
1/4-1/3 cup Bacon Sage Gravy

Preheat oven to 400 degrees.

In a small dish beat egg and milk together with a whisk. Meat hammer both sides of pork chops to tenderize a bit. Now dip pork chops into egg mixture and coat well. Dip into bread crumb mixture until covered and place on a baking safe dish. Press 1 half of garlic into the top of each pork chop and sprinkle each with half of the cheese. Place in oven and bake 20-25 minutes or until golden.

Pour a little of your favorite gravy over the tops and serve hot! (We used a Bacon Sage Gravy that is/will be posted on 11/18/2009)