You may recall an earlier post here where I tried brining a pork tenderloin. Well the other day I saw a couple of thick pork chops at the market marked down to less than $4.00 total! I froze one and brined the other. Used a variation of the commercial 'Oven Fry' technique (dredge in egg, then bread crumbs (actually a combination of bread crumbs and Panko crumbs), then into a shallow pan in a 425 oven for about 20 minutes (turning halfway through).
The result was a juicy, not over-cooked, ultimately succulent, crispy pork chop. Served with (what we grew up with as) creamed potatoes (cooked, diced potatoes in a cream sauce [with some grated Gruyere that I fished outa the fridge]).
AWESOME!
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Tom, when you get here to Newport News, we'll take you to Game's Farmers Market. They have filet mignons for $3.99/lb. That is not a typo. We usually marinate them in fresh garlic, horseradish and olive oil.
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