Tommaso’s Sinful Delights

The purpose of constantly testing and updating recipes is ultimately bettering their outcome.  I had some pork chops at Costco.  If you’ve ever been to Costco, you’ll know nothing comes in petite sizes.  Not only are the packages big, but the individual portions are four times the thickness of what’s considered A portion.  I had to come up with a way to cook the chops on the stove without drying them out and burning the crust.  Butterflying meat works as a last resort if the internal temperature isn’t met, but that method always dries the meat it out.  So, I came up with a way to make perfectly cooked pork chops that are moist on the inside.

Sauteed Breaded Pork Chops

4, boneless pork chops (about 3″ thickness)
1/2c seasoned bread crumbs
1/2 c olive oil
1 tsp dried thyme
salt and pepper

Preheat oven to 375. 

While oven preheats, put 1/2c olive oil in a shallow dish and bread crumbs in another dish.  Season both sides of pork chops with thyme, salt and pepper.  Dip pork chops in olive oil and then dredge in bread crumbs.  Repeat for remaining. 

Heat 2 TBSP olive oil in an oven proof saute pan on medium heat.  Saute pork chops for about 8-10 minutes per side.  After the second side is sauteed for the allotted time, put the saute pan in the oven and finish cooking the chops until they reach an internal temperature of 170 (approx 20 mins depending on thickness.)

Serve with applesauce.

Tip:  While you saute the chops, you can roast potatoes or brussel sprouts tossed with olive oil, salt and pepper.  Make sure the racks in your oven are in thirds to have room for the chops. 

If you don’t have super-thick chops, sauteing them 10-12 minutes per side on the stove top will cook them thoroughly.