Brilliantly Baked Pork Chops
Posted: Saturday, January 17, 2009
by Peter Alfieri
Buon Appetito Providence
Unfortunately pork has gotten a bad reputation over the years. Phrases that come to mind are: Pig-pen, Pig-sty, Stink like a pig, Sweating like a pig, Eats like a pig, and Pig headed. Sound familiar?? Sayings like that persuade us to sub-consciously reject pork, besides the fact that we are taught from an early age that pigs are filthy animals. Well, if you "Don't Dine on Swine," maybe I can sway your decision.
Pork is now deemed "the other white meat," now that the pork industry began breeding leaner pigs with a much lower fat content. Along with newer cooking techniques, pork is starting to shine in the light where it once hid in the shadows.
Even though I am plugging away for pork, I won't lie to you and say it's the second coming; certainly there are better proteins like whey, egg whites, chicken, fish, and a few select others. If you've been following along with what I'm saying, then you can walk away knowing that you shouldn't feel guilty about eating pork or completely eliminate it from your diet. Hopefully I convincingly pleaded my case.
Now, as for the recipe, I chose to bake these pork chops because they are best tasting when hot/dry cooking methods are used. Normally I describe the recipe and explain it's origins. Not this time; I figured I laid it on pretty thick in the first few paragraphs. So, I'll briefly say that this is a family recipe that is quick and tasty.
Difficulty (Scale from 1-10): 4
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
6 tablespoons (or more) of olive oil
four (1 1/2 inch thick) pork rib chops
1/4 teaspoon of chili powder
1/3 cup flavored bread crumbs
1/4 cup of fresh parsley - chopped
1 cup of diced tomatoes
salt - to taste
black pepper - to taste
Preparation
Preheat oven to 425 degrees Fahrenheit
In a casserole dish add oil and arrange pork chops. Flip pork chops over to generously coat both sides of the pork chops.
Sprinkle chili powder, a generous amount of bread crumbs, and parsley evenly over the pork chops. Next, top the chops with diced tomato, add salt & pepper to taste.
Cover casserole dish with aluminum foil and bake for 10 minutes, then remove (uncover) aluminum foil from casserole dish. Continue to bake for 2-5 minutes or until pork chops are fully cooked.
A thermometer may be inserted into the center of the chops (from the side), if it registers 144 degrees F the chops are cooked perfectly.
Remove from oven and serve.
Enjoy your pork chops!!
Pork is now deemed "the other white meat," now that the pork industry began breeding leaner pigs with a much lower fat content. Along with newer cooking techniques, pork is starting to shine in the light where it once hid in the shadows.
Even though I am plugging away for pork, I won't lie to you and say it's the second coming; certainly there are better proteins like whey, egg whites, chicken, fish, and a few select others. If you've been following along with what I'm saying, then you can walk away knowing that you shouldn't feel guilty about eating pork or completely eliminate it from your diet. Hopefully I convincingly pleaded my case.
Now, as for the recipe, I chose to bake these pork chops because they are best tasting when hot/dry cooking methods are used. Normally I describe the recipe and explain it's origins. Not this time; I figured I laid it on pretty thick in the first few paragraphs. So, I'll briefly say that this is a family recipe that is quick and tasty.
Difficulty (Scale from 1-10): 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
6 tablespoons (or more) of olive oil
four (1 1/2 inch thick) pork rib chops
1/4 teaspoon of chili powder
1/3 cup flavored bread crumbs
1/4 cup of fresh parsley - chopped
1 cup of diced tomatoes
salt - to taste
black pepper - to taste
Preparation
Preheat oven to 425 degrees Fahrenheit
In a casserole dish add oil and arrange pork chops. Flip pork chops over to generously coat both sides of the pork chops.
Sprinkle chili powder, a generous amount of bread crumbs, and parsley evenly over the pork chops. Next, top the chops with diced tomato, add salt & pepper to taste.
Cover casserole dish with aluminum foil and bake for 10 minutes, then remove (uncover) aluminum foil from casserole dish. Continue to bake for 2-5 minutes or until pork chops are fully cooked.
A thermometer may be inserted into the center of the chops (from the side), if it registers 144 degrees F the chops are cooked perfectly.
Remove from oven and serve.
Enjoy your pork chops!!
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Top-level comments on this article: (1 total)I loved baked pork chops and I will have to give this a try. the problem is too many of your treats to keep up with. Thanks much .
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