Ingredients with Measurements:
- 4 bone-in pork chops, 1 inch thick
- 1/2 cup Knockdrinna Gold cheese, grated
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together the breadcrumbs, flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. Dip each pork chop in the beaten eggs, then coat it in the breadcrumb mixture, pressing the mixture onto the pork chop to make sure it sticks.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the pork chops to the skillet and cook for 3-4 minutes on each side until golden brown.
7. Transfer the pork chops to a baking sheet and bake in the preheated oven for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove the pork chops from the oven and sprinkle the grated Knockdrinna Gold cheese over the top of each pork chop.
9. Return the pork chops to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
10. Remove the pork chops from the oven and let them rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Internal temperature of pork chops: 145°F (63°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 480
- Fat: 28g
- Carbohydrates: 18g
- Protein: 36g
Substitutions for ingredients:
- Knockdrinna Gold cheese can be substituted with any other hard cheese, such as Parmesan or cheddar.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Olive oil can be substituted with vegetable oil or canola oil.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the breadcrumb mixture for extra flavor.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute the pork chops with chicken breasts or fish fillets.
Tips and tricks:
- Make sure to press the breadcrumb mixture onto the pork chops firmly to ensure it sticks.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pork chops on a bed of mashed potatoes or roasted vegetables.
- Garnish with fresh herbs, such as parsley or chives.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Mashed potatoes
- Roasted carrots
- Green beans
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the pork chops, try dipping them in a little bit of milk before coating them in the mixture.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
Food history:
- Knockdrinna Gold cheese is a hard cheese made in Ireland from cow's milk.
Flavor profiles:
- The pork chops are savory and crispy, with a golden crust made from breadcrumbs and Knockdrinna Gold cheese.
Serving suggestions:
- Serve the pork chops with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
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