Crispy Pork Chop Dinner
I am not a person who eats a lot of red meat. It is a once in a blue moon treat for me, or it is something I eat when I go to my sister’s for supper. She is fond of doing a roast for Sunday dinner and I will have beef then.
I eat mostly chicken, fish or vegetarian meals. (I am not a vegetarian.) Every now and then, I do get a hankering for a nice piece of steak or a pork chop. When they are cooked properly, they are really appealing to me, and I do know how to cook them well. Or at least to the way that I enjoy them anyways!
- 2 bone in pork chops, about 1/2 inch thick
- 1 TBS olive oil
- 3/4 cup (90g) fine dry bread crumbs
- 1 TBS fine cornmeal (optional)
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 2 TBS oil
- 2 carrots peeled and sliced on the diagonal
- 1/2 small cauliflower, trimmed and broken into florets
- 2 medium potatoes, washed and cut into wedges
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
HOW TO MAKE CRISPY PORK CHOP DINNER
This really is not hard at all to do. I loved the homemade crispy coating for the chops, very easy to make, and then the roasted vegetables, also simple.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium sized baking tray with aluminum foil. Butter the foil.
Place all of your vegetables into a bowl. Toss together with the oil and all of the seasonings, making sure the are all coated.
Spread out onto the baking sheet. I like to keep each vegetable separate. Place the baking sheet into the preheated oven and roast for 15 minutes.
While the vegetables are roasting prepare the chops. Mix together the bread crumbs, cornmeal and all of the seasonings in a shallow bowl.
Pat the chops dry, slash the fatty edges, and then brush them all over generously with the oil. Coat the chops in the bread crumb mixture making sure that they are completely coated.
At the end of 15 minutes take the baking tray out of the oven. Place the two chops on top of the vegetables.
Return the tray to the oven and continue to roast everything for a further 20 to 25 minutes, until the vegetables are beginning to caramelize and the chops are golden brown and the juices run clear. The internal temperature of the chops should read 145*F/63*C.
Divide the roasted vegetables between two heated plates and add a cooked pork chop to each. If you desire, you can serve this with either a homemade gravy or some applesauce.
![Crispy Pork Chop Dinner Crispy Pork Chop Dinner](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5YlSmddECr0SMfypcwK_hMHmNbz6mJB8dV6fJ7usyQbzwaypuhsVTGkRIPP6-Oz3P-wOG1Y5r9SD3SlxmJWdHj6oH2dKsY7cZsYoY03EQL5hvkGGahEF-hquubavcIyEGf7TVhyphenhyphenmomcLoLtBnpZqaeNmYAL_8TLEo0f4C1tawGz4L_xD5H7shalkbD4/w640-h536/453802686_531760439416060_2141215923309851388_n.jpg)
Crispy Pork Chop Dinner
- 2 bone in pork chops, about 1/2 inch thick
- 1 TBS olive oil
- 3/4 cup (90g) fine dry bread crumbs
- 1 TBS fine cornmeal (optional)
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 2 TBS oil
- 2 carrots peeled and sliced on the diagonal
- 1/2 small cauliflower, trimmed and broken into florets
- 2 medium potatoes, washed and cut into wedges
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium sized baking tray with aluminum foil. Butter the foil.
- Place all of your vegetables into a bowl. Toss together with the oil and all of the seasonings, making sure the are all coated.
- Spread out onto the baking sheet. I like to keep each vegetable separate.
- Place the baking sheet into the preheated oven and roast for 15 minutes.
- While the vegetables are roasting prepare the chops.
- Mix together the bread crumbs, cornmeal and all of the seasonings in a shallow bowl.
- Pat the chops dry, slash the fatty edges, and then brush them all over generously with the oil.
- Coat the chops in the bread crumb mixture making sure that they are completely coated.
- At the end of 15 minutes take the baking tray out of the oven. Place the two chops on top of the vegetables.
- Return the tray to the oven and continue to roast everything for a further 20 to 25 minutes, until the vegetables are beginning to caramelize and the chops are golden brown and the juices run clear. The internal temperature of the chops should read 145*F/63*C.
- Divide the roasted vegetables between two heated plates and add a cooked pork chop to each. If you desire, you can serve this with either a homemade gravy or some applesauce.
Did you make this recipe?
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