Bread 'Em And Bake 'Em Pork Chops
- 1 (5-ounce) box plain melba toast
- 2 teaspoons Emeril's Italian Essence or other dry Italian seasoning
- 2 tablespoons plus 2 teaspoons Baby Bam, recipe follows
- 1/2 teaspoon garlic powder
- 1/4 cup finely grated Parmesan
- 1/4 cup vegetable oil
- 2 large eggs
- 6 thin center-cut pork chops (about 2 1/4 pounds)
Position rack in center of oven and preheat the oven to 400 degrees F.
Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
Place the chops on the wire rack on the baking sheet.
Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.Baby Bam:
1/2 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
2 tablespoons salt
3 tablespoons paprika
Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.
Yield: about 3/4 cup
Recipe courtesy of Emeril's There's A Chef In My Soup, by Emeril Lagasse, Harper Collins Publishers, 2002
Recipe courtesy of Robin Miller