"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Fall off the Bone Braised Pork Chops Recipe

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This recipe for Fall off the Bone Braised Pork Chops, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Friday, March 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 1"-1 1/4 "center cut pork chops (bone in, loin attached)
2 large eggs (beaten)
1 c plain or seasoned bread crumbs
Olive or vegetable oil to coat pan
salt & pepper to taste


Directions:
Directions:
Heat a large saute pan on high with vegetable oil. Dip pork chops in beaten eggs to cover, dredge in bread crumbs to coat. Tap off excess coating. When oil is hot, place coated pork chops in pan and brown on each side until golden color. Add salt & pepper to taste. Once browned on each side, cover pan and reduce heat to medium-low. Braise for 45-60 min turning chops every 15-20 min until chops are fork tender. (Alternatively, place entire saute pan in a 375 degree oven).

Remove lid for the last 5-10 min to reduce liquid and carmelize meat juices that have accumulated during braising.

Remove chops to warm plate and serve with parley potatoes, green beans and pickled beets.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Don't be afraid to brown until coating is carmelized and super flavorful!

 

 

 

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