I have been making this recipe for about a year now.  This turned out to be one of my specialties.  Although each batch of pork chops is different every time I cook it, it has never failed me and it always turns out to be perfect!  The breading doesn’t fall off the meat and the meat cuts almost like butter that you don’t need a steak knife to slice it.  What’s more important is that, these pork chops are baked so it is healthier than those that are fried or grilled.  I have shared this reciipe to my sisters and it turned out well for them too.  My sister- Rorie in Florida has prepared this last week with an attempt to use the available chicken breasts in her fridge, she substituted the pork chops with chicken breasts.  Adding extra 5 minutes, it turned out perfect! The images above are my sisters’ version of this recipe. Click on the image to zoom in.

Thanks to Emeril Lagasse of Food Network for giving me this scrumptious recipe that has delighted every single person who has tasted it.

Ingredients:

Marinade:

• 1 1/2  cup milk
• 1 1/2 tablespoon minced garlic
• 1 1/2 tablespoon dry white wine (in the absence of wine, i use vinegar and soda instead)
• 1 tablespoon crushed red pepper
• 1 tablespoon paprika
• 1 teaspoon salt

Breading:

• 1 cup fine, dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoon Emeril’s Essence or Italian Seasoning
• 1/4 cup grated Pecorino (I use the available cheeses in my fridge ususally Parmesan)

Procedure:

1. Combined all the marinade ingredients in medium size bowl.  Soak the pork chops (6 porkchops) in the marinade mix at room temperature for at least 30 minutes.
2. Preheat oven to 400°F and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.
3. In a large sealable plastic bag, put all the breading ingredients and shake to combine. Drain the pork chops from the marinade mixture, one at a time, and add to the bread crumb mixture. Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
4. Arrange the pork chops on the baking rack and drizzle with the olive oil. Bake for 20 minutes, or until cooked through and the breading is crisp and golden.