So I have a love hate relationship with pork chops… specifically, I want to love them, and yet HATE the way they always turn out.
Inevitably, they always are tough as shoe leather, regardless of how I’ve cooked them. I’ve tried the slow cooker, the grill, marinated, sauteed, ugh… it was endless. And of COURSE I was getting a MILLION pork chops from the farm. So they piled up in my freezer, with me trying recipe after recipe to get them to taste edible.
Well, hallelujah, I FOUND one!!
Actually, let me clarify that one of my girlfriends found one. (This is why I do this people… so that we can share recipes… so share more please!) Janice of Sew Girly pointed me towards a delicious, versatile recipe that makes them tender and moist, yet crispy on the outside. The other great part of the recipe is that it gives you a very basic recipe for a crusted pork chop, but what you do with the sauce? Totally up to you.
It comes with a DELICIOUS herbed white sauce that I loved. But I could see doing this with marinara and pasta, or a lemon piccata sauce with rice, or a teriyaki? The possibilities are ENDLESS.
So without further ado… a pork chop recipe that doesn’t suck!!
The recipe came by way of Sew Girly, which came from Crepes of Wrath, which came from Cooking Light. Quite the traveller, this recipe…