Grandma Marie's Pork Chops

Happy Monday everyone!  Weston and I just got back from visiting my Grandmother in her new assisted living facility.  She has been sick these past few months, in and out of the hospital and rehab, battling various ills and maladies that befall the elderly. She seems to be doing really well today, but we're taking things day by day. Quite honestly, she is nearing the end of her life, and while it breaks my heart, I know she has lived a good life, raised an amazing family, and provided us with a lifetime of love and learning. She has always made it a point to pass down her home-keeping secrets to the next generation including her always-delicious recipes. In honor of my Grandma Marie, and in hopes that she hangs on just a little longer so we can love and learn a little more, I’d like to share her recipe for the best pork chops ever.

Grandma Marie’s pork chops are a legend in my family. Actually, most of her cooking is and I hope to share some of her recipes in the upcoming months. But her pork chops are at the top my list. They are always so juicy and full of flavor. When my husband first tried them, he was pleasantly surprised and now when we head over to Grandma’s for lunch or dinner and she asks us what we want to eat, these are always at the top of his list too! These pork chops are easy to make, take less than 30 minutes to bake, and are sure to be your next go to meal.

This recipe is for 2 pork chops. If you are making more, plan on using one garlic clove for each chop. The breading mix should last through approximately 4 chops, but you may need to increase the ingredients as needed. Just keep it at a 1/1 ratio.

You will notice that the recipe calls for frozen pork chops-it works with fresh chops too, but Grandma swears it works better if they are frozen!

INGREDIENTS

2 pork chops (frozen)
2 garlic cloves
2 egg whites
1 cup flour
1 cup plain bread crumbs
Salt and pepper (to taste)

Pork Chop Prep

You may choose to do this step the night before or in the morning before you leave for work. Remember to eat the chops within 24 hours of defrosting.

• Take the pork chops out of the freezer and unwrap them.
• Peel the garlic cloves and smash them lightly with the back of a fork or spoon.
• Rub the garlic clove on both sides of the frozen pork chop. 
• Let the pork chops defrost in the fridge 
• If your pork chops are fresh- let the garlic soak in for about ten minutes before you start the rest of the process.

When you are ready to cook:

• Preheat the oven to 350
• Prepare the breading
• Mix the egg whites in a bowl that is big enough to hold the chops
• Combine the flour, breadcrumbs, salt and pepper in a bowl that is also big enough to hold the chops
• Cook the chops
• Heat approximately two to three tablespoons of oil in a medium sized pan.
• Coat each chop in the egg wash.
• Then coat each chop in the breading mixture.
• Sear each pork chop on each side for approximately 3-5 minutes (until golden brown).

• Place chops on a baking pan and bake in the oven for 20 minutes or longer depending on the size of the chop- or until the internal temperature reaches 145 degrees (measuring the internal temperature is the best way to make sure your meat is thoroughly cooked as cooking time depends on a number of factors including type of oven, altitude, and size of the chop)
  
  
  

Serve with your favorite healthy side like pan-fried asparagus, steamed veggies, quinoa or brown rice- something that can be easily prepared while the chops are cooking!

Make it your own:

Use homemade breadcrumbs
Add some herbs to the breading mixture

ENJOY!