1 Tbs. plus 2 tsp. packed finely chopped fresh sage
8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
coarse salt and ground pepper
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone)) between two pieces of plastic wrap to a 1/4 inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops.
To freeze, layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags. Press out air, seal bags, and freeze flat. Store in freezer up to 6 weeks.
To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 tsp. melted butter and 1 1/2 tsp. oil; brush on both sides. For each batch of two, place chops on sheet and broil until broth sides are deep golden brown, 10-15 minutes, flipping halfway through.
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