The first time I had these pork chops was on a family mid winter vacation to Siesta Keys, FL. Every year my grandparents would escape the frozen tundra of Michigan to the tropical like setting of the keys. Upon on arrival my grandma had these amazing pork chops waiting for us for dinner. So tender and flavorful! As I came to find out later as she taught me this is also an incredibly easy dish to prepare.
I usually serve it with mashed potatoes; though on this particular night with too few potatoes for mashing I made a simple Maltese potato dish that I grew up with. I'll share the recipe for that tomorrow.
Ingredients:
Pork Chops (somehow I bought these monster ones so in my case I sliced these babies in half length wise)
1 cup Panko bread crumbs
1 TB Mediterranean Wildtree Rub or any type of Italian seasoning mix
1 egg, beaten with 1/2 cup water added
1 onion, sliced into half rings
4 TB grape seed or olive oil, add 2 TB for each batch of chops you cook
2 cups beef broth
Salt and pepper to taste
Directions:
With my trusted assistant Izzy we started the process. Clean up your pork chops by trimming off any fat. Any type of pork chop will do with or without bone in. Next I prep my egg&water mixer in one bowl. In a second bowl add panko and spices. At this time you will also want to prep your sliced onion.
Next place your large skillet on medium high heat. Add 2 TB oil. Dip your pork chop in egg mixer then into panko mixer being sure to really press your panko onto your chops. Add to pan. I generally like to cook 3 to 4 chops at a time as not to crowd the pan. Cook on each side till golden brown; about 5 min each side. Once all your batches of chops have been cooked return all your pork chops to the pan. Add onions and beef broth.
Cook at medium heat for about 30min till fork tender.
Mom tip: my kids usually like the food better when they get to help make it!
Enjoy😋
