Kicked Up Breaded Pork Chops

Total Time:
1 hr
10 min
30 min
20 min

6 servings

  • 1 1/2 cups milk
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons dry white wine
  • 1 tablespoon crushed red pepper
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 6 thin center-cut pork chops (about 2 1/4 pounds)
  • 1 cup fine, dry bread crumbs
  • 1/2 teaspoon black pepper
  • 2 teaspoons Emeril's Italian Essence or other Italian seasoning
  • 1/4 cup grated Pecorino
  • 3 tablespoons olive oil
  • Roasted Garlic Mashed Potatoes, recipe follows
  • Smothered Green Peas, recipe follows
  • In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well. Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.

  • Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.

  • In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture. Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)

  • Arrange the pork chops on the baking rack and drizzle with the olive oil. Bake for 20 minutes, or until cooked through and the breading is crisp and golden.

  • Serve with Roasted Garlic Mashed Potatoes and Smothered Green Peas.

Roasted Garlic Mashed Potatoes:
  • 3 heads garlic, top 1/2-inch cut away

  • 3 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 2 pounds baking potatoes, like russets or Yukon gold potatoes, peeled and cut into 1-inch cubes

  • 1 stick unsalted butter, at room temperature

  • 3/4 cup heavy cream

  • Preheat the oven to 375 degrees F.

  • Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

  • Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return the saucepan and over medium heat, cook for 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.

  • Yield: 6 servings

Smothered Green Peas:
  • 2 slices bacon, diced

  • 1/4 cup diced ham

  • 1/2 cup diced yellow onion

  • 1 teaspoon minced garlic

  • 4 cups fresh or frozen sweet green peas

  • 1 cup chicken stock

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Heat a saucepan over medium heat. Add the bacon and cook until the fat begins to render and turn golden brown, about 4 minutes. Add the ham, onion and garlic and cook for 2 to 3 minutes. Add the peas, stock, salt and pepper and bring to a boil. Cover, reduce the heat, and simmer until the peas are tender, 8 to 10 minutes. Drain and transfer to a warm dish for serving.

  • Yield: 6 servings

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...