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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 509.3
  • Total Fat: 20.8 g
  • Cholesterol: 80.6 mg
  • Sodium: 1,132.2 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 38.7 g

View full nutritional breakdown of Brady Bunch Pork Chops calories by ingredient
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Brady Bunch Pork Chops

Submitted by: NAPLESNANCY
Brady Bunch Pork Chops

Introduction

I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one, although I "skinnyed" it
from the original recipe. Prep time does not include brining time of 1-4 hours.
I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one, although I "skinnyed" it
from the original recipe. Prep time does not include brining time of 1-4 hours.

Number of Servings: 8

Ingredients

    2 cups skim milk
    1teaspoon salt
    2 lbs boneless pork chops (8 in total, about 1/2 inch thick)
    3 1/2 cups fresh breadcrumbs
    1/2 teaspoon garlic powder
    1/2 teaspoon dried rosemary
    1/2 teaspoon dried thyme
    1 teaspoon salt
    2 tablespoons olive oil
    2 tablespoons Brummel & Brown yogurt spread



Tips

I've used panko and even seasoned bread crumbs before and changed up the spices and they're still great. The milk brine is the secret! If salt or fat is a problem for you don't use any salt and/or reduce the oil and B&B.


Directions

In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.

Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).

Turn chops once, halfway through marinating/brining time.

When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter or rack.

In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.

Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.

Place breaded pork chops on a tray, keeping chops in one layer.

In a large 12-inch skillet over medium high heat, place spread and oil.

Saute chops, 2 1/2 to 3 minutes per side only.

DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.

Place cooked chops on platter or rack and keep warm in preheated oven.

Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).




Serving Size: Makes 8 servings of 1 chop each

Number of Servings: 8

Recipe submitted by SparkPeople user NAPLESNANCY.






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