What’s Cooking in the Country?
Last weekend I was flipping through my latest issue of Southern Living, looking for some of their amazing recipes when I came across one for Homemade Shake and Bake Pork Chops. If you were around in the 70’s you may remember the commercials for the baked-on coating. The commercial was full of homemade goodness and lots of southern accents! Take a look and have a laugh…
Now, instead of buying the coating in a box, you can stir some together with ingredients you probably already have on hand. This mixture will be healthier (no preservatives) and cheaper than the box you buy. Mix it up and say with your best southern accent, “And I helped!” =):
Homemade Shake and Bake
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
4 (1/2-inch-thick) bone-in pork loin chops
1. Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag. Rather than adding the Olive oil to the dry ingredients, I brushed the chops with the oil, then dropped them into the Ziploc bag with the baking mixture.
2. Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
3. Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
Here was my menu that went along with the pork chops:
Baked Pork Chops
The result was a crispy, oven baked pork chop full of lovely flavor! You need to try this! If you have a few minutes, just mix up the coating and put it in a ziploc bag and keep it for when you need baked chicken or pork chops. Pin this to your Pinterest board to use later if you don’t need it now.
What have you been experimenting with in your kitchen this week?
With love from my country kitchen,