I am so happy to see that this recipe was submitted! I too, am from a Sicilian family and these pork chops were a staple in our family and now in mine. The only change that we make is to add about 1/2 tsp. of garlic powder to the bread crumbs and my Nana always browned them in vegetable oil. I use half olive oil and half vegetable oil, just to get the pan hot enough to brown the chops evenly. My addition over the years is to place the browned chops onto cookie cooling racks sprayed with non-stick spray, and then arranged on a cookie sheet. It keeps the chops crispy. I allow them to sit a few minutes before serving, and the breading crisps up even more. Over the years, for my husband's family, I've made an American version. I substitute plain bread crumbs seasoned with salt and pepper; in place of the milk, I beat the eggs with a few tablespoons of creamy Ranch Dressing, and then follow the rest of the recipe. Thank you so much ELISAW, for a nice walk down memory lane!
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I am so happy to see that this recipe was submitted! I too, am from a Sicilian family and...