ONION BAKED PORK CHOPS

If you read yesterday's recipe for Vegetable Casserole, you must have lain awake all night wondering what splendiforous entree was served with it.  Ok, you probably never gave it a thought, but I'm going to tell you about it anyway.  Since the casserole was filled with enough Velveeta to make Dr. Oz sit down and cry, I tried to redeem myself by baking the pork chops.  Sure, the sodium count would have given him a stroke, but heck!  I'm already on blood pressure medication anyway.  The way I see it, if the pill does its work, why should I worry?  Calm down, health police, I'm not serious.  We really don't eat things like this every day, I promise.  But when a recipe is this darn simple, and I don't feel like cooking in the first place, that's when we eat things like this  and promise ourselves not to do it again.  

ONION BAKED PORK CHOPS

1 pkg. onion soup mix

2/3 c bread crumbs ( I use the bought kind)

4 pork chops

1 egg, beaten

Combine the soup mix and the bread crumbs into a shallow container.  Pour the beaten egg in a separate bowl.  Dip the pork chops in the egg and then thoroughly coat with crumb mixture.  Spray baking dish with cooking spray.  Place chops in dish and bake at 350 degrees for 30 minutes or until juices run clear.  

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

It isn't what we have left at the end that is important, it is the difference we have made. -Unknown

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CHULETAS EMPANADAS (BREADED PORK CHOPS)

Well, it finally happened.  My love of reading has combined with my love of cooking to create a Smithsonian-size collection of cookbooks.  Our house is being overrun with cookbooks.  Not that I'm complaining.  Nothing is more fun than searching for a new recipe.  Which brings us to tonight's dinner.  We haven't been eating much Puerto Rican cuisine lately, so we were overdue.  I went through my Puerto Rican cookbooks last night until I found something that sounded good.  I had not tried this one before, but it was really good.  Unfortunately, no pictures.  Next time I try this one, I'll try to remember to take pictures and post them on here.

CHULETAS EMPANADAS (BREADED PORK CHOPS)
adapted from "Puerto Rican Cuisine in America - Nuyorican and Bodega Recipes" by Oswald Rivera


 4 pork chops
10 whole black peppercorns
 4 cloves garlic, peeled
 1 Tbsp oregano
 1 tsp salt
 1/8 tsp GOYA® Adobo con Pimiento (with Pepper)

1/2 packet GOYA® Sazón with Coriander and Annatto 

2 Tbsp Extra-Virgin Olive Oil

1 tsp white vinegar

1 egg, beaten

1 1/2 c. plain bread crumbs

Vegetable oil for frying  

In a mortar, crush peppercorns, garlic, oregano, salt, Adobo, and Sazon together.  Add olive oil and vinegar; mix.  Fill deep frying pan (I use my cast iron chicken fryer, which is a deep skillet with a lid) halfway with vegetable oil.  Heat oil to medium high heat.  Rub seasoning into each side of chop.  Dip chop into beaten egg.  Coat each side of chop thoroughly with bread crumbs.  Add to frying pan and cook until golden brown (about 4-5 minutes each side) .  

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

"You can avoid reality, but you cannot avoid the consequences of avoiding reality." - Ayn Rand 

Very Good Recipes - Kingdom of Puerto Rican Recipes

TAGS: PUERTO RICAN

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