Nothing brings Carla Hall back to her childhood quite like her grandma’s sluggish-cooked pork chops. Season panko and Parmesan with salt and pepper and mix totally. A pork chop simply cooked with apples, possibly mustard and garlic, or mushrooms and cream is an excellent weekday supper. I added two cans of the soup so I can use it as a gravy for the mashed potatoes that I paired it with.
I have been making this for not less than 30+ years and it’s one in all my household’s favorite recipes. A very good check to see if your oil is hot enough is to sprinkle some flour it the pan. Cover dish with foil and bake in the preheated oven for 30 minutes.
There isn’t any want to worry about sides, there is no need to stand over the stove watching a pot boil, and there is no must stress about whether or not you are burning supper if you get distracted by your youngsters. In the meantime, mix the Rub substances together in a small bowl.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. You can skip the skillet step, and simply spray the pork chops with cooking spray to get them frivolously browned in the oven. Return the caramelized onions to the skillet together with the browned pork chops.
You’ll want to take away the foil through the last couple of minutes of baking in order that the topping has a chance to brown and get a bit crispy. Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy).