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Use stale bread for breaded pork chops

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By Susan Lowery

 

 

 “How do you come up with all those recipes?”

People ask me this all the time, and there are lots of answers. Here’s one.

Last week I had some three-day-old bread I needed to do something with. I make bread every week, and if it starts to get stale, I usually make croutons or crumbs or something so as not to waste it.

(Croutons: just cube bread, toss with a little olive oil or melted butter, salt, pepper, garlic powder, and whatever herbs you like, and bake on a sheet pan at 250 degrees for 20-25 minutes, stirring two or three times. Cool and use on salads, casserole toppings, stuffing, etc.)

I decided to make crumbs in the food processor because it’s so easy. I put most of them in the freezer in a baggie to use later. 

I kept out about two 1/2 cups, and since I had pork chops in the freezer, I decided to try and re-create my grandma Dillon’s (Momo’s) breaded pork chops. My mom made a similar dish, but she used Kellogg’s corn flake crumbs for the breading, and hers weren’t as good as Momo’s. 

I figured my bread crumbs would be good, and they were. My daughters were both home for dinner, and they both really liked them. Rachel said I should put them in my column, so here they are.

 

Breaded Pork Chops

4 center cut pork chops, trimmed of excess fat

1 c. buttermilk

2 1/2 c. bread crumbs

1/2 t. salt

1/2 t. pepper

1/2 c. Parmesan cheese

Couple dashes red pepper flakes

1 stick butter, divided in four pieces

Marinate pork chops in buttermilk for 10-15 minutes. Mix together crumbs, salt, pepper, pepper flakes and Parmesan cheese. Dip chops in crumb mixture. Brown in butter (one piece for each chop) in skillet on both sides till dark golden brown. Remove to baking dish. Cover with foil and bake at 325 degrees for one hour, removing foil the last 10 minutes. Serves 4.