Friday, August 06, 2010

Breaded Pork Chops with Fennel Seeds and Thyme

I've been playing Pantry Roulette lately...putting my creativity to work to cook a delicious and interesting dinner using just the things we already have on hand. As much food as there is in the pantry and freezer, we're pretty much always in good shape. But with this meal, I hit the flavor jackpot for sure.

Let me walk you through it. It's not really a recipe...just a process that you can adjust to fit your own needs and your own pantry contents.

Take two pork chops (bone-in, boneless, thick or thin, it doesn't matter) and soak in milk...or even better, buttermilk. In a separate bowl, stir together breadcrumbs, a tablespoon or two of flour, a pinch each of salt and garlic pepper. some dried thyme and a few fennel seeds. (The breading is where you can get creative. Use whatever favorite herbs and spices you have on hand.)

Lift the pork chops out of the milk and dredge in the breadcrumb mixture.

In a skillet with a little olive oil, brown the pork chops on both sides. Place in a baking dish on a bed of stuffing or wild rice or white rice. Cover with foil and bake at 350° until the pork chops are done, around 20-30 minutes depending on thickness.


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