Donna Cooks


Daddy Knows Best (Breaded Pork Chops and Sweet Potato Casserole)
October 30, 2006, 2:23 am
Filed under: Recipes

Some foods scream “home.”  For me, one of the most popular items showing up on the dinner table growing up was my dad’s breaded fried pork chops.  Tender, crispy, and well-seasoned, these pork chops are a great reliable fall-back (pun intended) recipe when you run out of creative ideas and just want something simple and satisfying.

I served the pork chops with a sweet potato casserole (in honor of the start of autumn weather here in Dallas) and blanched green beans.

breaded-porkchop.jpg

Dad’s Breaded Pork Chops

1 lb thin pork chops (6 chops)
1/2 cup bread crumbs
1 egg
1 tbsp Italian seasoning
1 tbsp Worchestershire’s sauce
1 tsp white pepper powder (or black pepper)
2 tsp garlic salt
1/4 cup vegetable oil

Beat egg in small bowl, set aside.

Combine and mix bread crumbs with Italian seasoning on small plate, set aside.

Place pork chops between two sheets of wax paper (or plastic wrap).  Tenderize with mallet on both sides until 1/4 inch thick.

Add Worchestershire’s sauce, garlic salt, and pepper to each pork chop (on both sides).  Rub in seasonings (both sides).

Heat oil in large frying pan on medium heat.  Dip one pork chop in bowl with egg, then place egg-coated pork chop on plate with bread crumbs to coat with crumbs on both sides.  Immediately place pork chop in frying pan.  Repeat with remaining pork chops.  Pork chops will fry for about 5 minutes on each side (or until no longer pink in center).

Remove pork chops from frying pan and onto plate lined with paper towels (to absorb excess oil from frying).  Serve immediately.

Serves 4

Sweet Potato Casserole

1 large sweet potato (1 to 1 1/2 lbs), peeled and sliced into 1/4 inch thick slices
1/4 cup brown sugar
1 tbsp orange juice
1 tps vanilla extract
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cloves
2 tbsp margarine
1/4 cup chopped pecans
1 cup miniature marshmallows

In large bowl, mix 1/8 cup brown sugar, orange juice, vanilla extract, and half of the nutmeg, cinnamon, and cloves.  Add in sweet potatoes, toss to coat potato slices with sugar/spice mixture.

Transfer sweet potato slices to a casserole dish.  Dot with 1 tbsp butter.  Bake covered at 375 for 30 to 40 minutes or until sweet potatoes are fork tender.

Meanwhile, mix remaining 1/8 cup brown sugar, 1 tbsp butter, and remaining 1/2 of nutmeg, cinnamon, and cloves in a medium bowl until crumbly.  Stir in pecans and marshmallows.

Remove casserole from oven and stir gently, to coat sweet potatoes in its own syrup.  Top with marshmallow-pecan topping.  Bake, uncovered, another 5 minutes or until marshmallow topping is golden brown.

Serves 3.

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