8 pork chops, bone-in
1 ½ cups bread crumbs
1 c. fresh parley, chopped
2 t. dried thyme
½ c. olive oil
Salt and pepper to taste
Cooking day: mix together breadcrumbs, parley, thyme, olive oil, salt, and pepper. Coat each pork chop with mixture. Wrap each chop individually in plastic wrap and then place in a freezer bag. Freeze.
Serving day: Thaw completely. Broil on high 2-3 minutes each side. Lower temperature to 350 degrees and bake for 20 minutes or until pork chops are tender.
We grilled these pork chops tonight instead. Some of the breading fell off but the flavor was still amazing. To grill, we seared the chops at high heat for 1-2 minutes a side and then turned the heat down to medium-low and continued cooking for about 15 minutes or until cooked through.
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