On Tuesday (yes, it is now Friday), I made asiago breaded pork chops. Like I mentioned in yesterday’s post, I’m behind in posting because this week has been pretty busy. Our roommate’s girlfriend moved in with us this week, plus I have still been working on the 20 Day Challenge to Organize and Clean Your Home, plus we’ve been preparing for our final pre/post marital counseling session (which was last night). I think we discussed a lot of great stuff, and got really Godly feedback from our pastor and his wife. In any case, I made these pork chops and they were really yummy! I don’t know if I would consider them a favourite, but I am not sure how I feel about pork these days (unless it’s pulled pork). However, we still have about 6-7 chops in the freezer from the giant package I bought on sale…
-4 thin, boneless pork chops (doesn’t have to be 4, depends on how many people you’re serving and how much leftovers you want)
-2tbsp olive oil
-1/2cu Kellogg’s Corn Flakes (I used store brand – much cheaper!)
-1/2cu seasoned bread crumbs (I made my own in my food processor and seasoned them with herbes de province)
-1cu chicken broth
-1cu asiago cheese, grated or crumbled
-Preheat oven to 325.
-Trim fat off of pork chops and tenderize with a fork
-Heat skillet on medium-high heat and add 2tbsp olive oil.
-Put milk into one bowl and breadcrumbs with the corn flakes in another
-Dip chops in milk and let soak for about a minute, then dip in bread crumb mixture and coat thoroughly.
-Add to skillet and let cook on each side for about 3-4 minutes, or until breading is golden brown.
-Take off heat and add 1 cup chicken stock to skillet. Also add 1/4 cup asiago cheese on top of each chop
-Cover and bake at 325 for about 45 minutes. Make sure the chops do not dry out. If the skillet becomes dry, add more chicken stock
(as an aside, I haven’t looked into my skillets being oven-safe, so I transferred the pork chops to a baking dish)