Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup benniseeds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Special equipment needed:
- Food processor
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the benniseeds until they are coarsely ground. Transfer to a shallow dish.
3. Add the grated parmesan cheese, garlic powder, onion powder, dried thyme, salt, and black pepper to the dish with the benniseeds. Mix well.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the all-purpose flour.
6. Dip each pork chop in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the benniseed and parmesan mixture, pressing the mixture onto the pork chop to ensure it sticks.
7. Place the pork chops on a wire rack set on a baking sheet. Drizzle the olive oil over the pork chops.
8. Bake for 25-30 minutes, or until the internal temperature of the pork chops reaches 145°F.
9. Let the pork chops rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 452
Fat: 29g
Carbohydrates: 9g
Protein: 38g
Sodium: 710mg
Sugar: 0g
Substitutions for ingredients:
- Benniseeds can be substituted with sesame seeds or crushed almonds.
- All-purpose flour can be substituted with almond flour or gluten-free flour.
Variations:
- Add 1/4 teaspoon of cayenne pepper to the benniseed and parmesan mixture for a spicy kick.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute the pork chops with chicken breasts.
Tips and tricks:
- Make sure to press the benniseed and parmesan mixture onto the pork chops firmly to ensure it sticks.
- Use a meat thermometer to check the internal temperature of the pork chops.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed sweet potatoes or roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mashed sweet potatoes
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the benniseed and parmesan mixture is not sticking to the pork chops, try pressing it on more firmly or adding more beaten egg to the mixture.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Benniseeds, also known as sesame seeds, have been used in cooking for thousands of years. They are native to Africa and India and were brought to the Americas by African slaves. Parmesan cheese originated in Italy and is made from cow's milk.
Flavor profiles:
The benniseed and parmesan crust adds a nutty and savory flavor to the pork chops.
Serving suggestions:
Serve the pork chops with a side of mashed sweet potatoes and a glass of red wine.
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