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Curry Up With My Pork Chops, Cuz Im Hungry! Print E-mail

4 pork chops (with the excess fat trimmed off)

1 cups pre seasoned bread crumbs (divided in two separate bowls; cups per bowl)

3 egg whites

2 tbsp curry powder

cup reduced fat parmesan cheese

3 cups chicken broth

1. Put 3 egg whites in a medium size bowl and mix together.

2. Mix bread crumbs, parmesan cheese and curry and separate the mixture in two medium sized bowls (3/4 cup in each bowl) in to each of the bread crumb bowls.

3. Stir each bowl so contents are mixed.

4. Coat pork chops with egg whites and dredge and coat each chop in to one of the bread crumb bowls generously.

5. Discard the bowl of left over bread crumb mixture that you dredged the pork chops through.

6. Put pork chops in a large non stick glass baking dish sprayed with non stick cooking spray.

7. Add 3/4 cup of the chicken stock to the pork chops and cook uncovered at 350 in a preheated oven for 15 minutes.

8. After the 15 minutes has passed, add the remaining bread crumb mixture making sure you everything (the pork chops and all around the chops; so thats the exposed part of the pan is covered too), and pour the remainder of the chicken broth on top of the chops and in the baking dish.

9. Continue to cook until pork chops are done. (no pink in the middle; about 10- 15 more minutes)

serves four

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