These skinny pork chops are coated in a flavorful combination of panko bread crumbs, Parmesan cheese, and recent sage, then fried till supremely crisp on the skin and tender and juicy within. I adopted the instructions precisely as written but in addition seasoned the chops with a bit garlic and pepper (previous habit) they usually turned out nice (Want I may post an image). Roast for about 10 minutes, or until pork chops are completely cooked by. Deglaze the frying pan or roasting tin with cider, wine, apple juice or balsamic vinegar for an instant gravy; add a splash of cream or crème fraîche, some mustard and a knob of butter for a richer sauce.
I supposed I could have called it Barbecue Pork Chops. I made a easy marinade with soy sauce, garlic and ginger, some honey and some Sriracha sauce and marinated them for a bit, then pan fried them in my trusted skillet and finally completed cooking them in the oven for just a few minutes. Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy).
In small saucepan …Read more