Rosemary Pork Chops Recipe
"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.
- 1-1/2 cups dry bread crumbs
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1 to 1-1/2 teaspoons dried rosemary, crushed
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 3 tablespoons canola oil
- ADDITIONAL INGREDIENTS (for each batch of pork chops):
- 6 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
- Canola oil
- 1. In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total).
- 2. To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a meat thermometer reads 160°. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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