Recipe by Fenhoff
"Breaded pork chops with zest of lemon, parsley, and garlic."
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bread crumbs, or to taste
chopped fresh parsley
ground black pepper
My hubby loved this (I'm more of a leave-the-meat-alone type). I have to agree that this was not only easy but tasty. I did use a teaspoon of dried parsley rather than fresh, and the olive oil I used was lime flavored. I think that between 1/4 and 1/3 cup of bread crumbs would be a great option because I had some of my Progresso Italian crumbs left over. I wondered how I was going to make this breading stay on the pork chop without the usual flour/egg/breading recipe type, but it just did. My pork chops were bone-in and not as thick as I'd have liked them, so they did cook fast in the oven---only about 15 minutes after browning them on stovetop. You need to moosh the breading mixture together with a fork to get it to hang together, but it really does. Thanks for dinner tonight, Fenhoff!
* Percent Daily Values are based on a 2,000 calorie diet.
Breaded Lemon Zest Pork Chops
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 182
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