Italian-Style Pork Chops

From Cook's Country | December/January 2011

Why this recipe works:

Using mayonnaise in the crumb coating and dredge for our Italian-Style Pork Chops helped recreate pan-fried crunch in the oven. To enhance the flavor of the pine nuts, we toasted them in a dry skillet over medium heat, stirring frequently, until golden. Tasters preferred bone-in chops, as they… read more

Using mayonnaise in the crumb coating and dredge for our Italian-Style Pork Chops helped recreate pan-fried crunch in the oven. To enhance the flavor of the pine nuts, we toasted them in a dry skillet over medium heat, stirring frequently, until golden. Tasters preferred bone-in chops, as they were juicier and had more pork flavor than those cooked without the bone.

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Serves 4

Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden, about 5 minutes.

Ingredients

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