Getting Through The Midweek
Sometimes, we find ourselves in the middle of a tough week, unable to even think about the rest of the week, wishing it was a Saturday. Some of us will find comfort in foods that might not be good for us. Personally? My go to food when I need to feel love….is butter. Clutch your pearls ladies!
I know, I know….excess butter is bad. But hey, I’ve never been an ice cream girl. It’s not like I’m deep frying whole sticks of it or anything like that. I’m not absurd! But growing up, butter was dessert. Instead of something dessert~y, gramma and I would have a slice of white bread slathered in butter after dinner. It’s the little things, yanno? Sometimes, it was a second biscuit. Yes, carbs and butter have been my secret indulgence since I was a dirty little poor kid and I’m not sorry about it.
My favorite way to eat butter is on pork chops. First, you should know that I have a pork chop problem. I grew up with trying to gnaw my way through a dry pork chop. They weren’t gramma’s strong suit. And gravy doesn’t hide a dry chop. Later in life, I experienced other kinds of dry pork chops….grilled, baked, sauteed. I didn’t even like Emeril’s chops and I told him so when he came to the table during that particular soft opening of that particular retaurant of his and asked me. Love you Emeril! But that pork chop….not so much.
That was decades ago. Then I moved to Brooklyn, NY. It was there that I discovered my pork chop. It was dipped in egg, covered in bread crumbs, and broiled. It’s so simple. The results are fantastic….a really juicy chop crusted in crispy buttery pork fatty breadcumbs that I promise will make your tough week as bearable as my tough weeks have been in years past.
Hubs requested pork chops for dinner. He must need a pick me up. Or he’s just sick of chicken. Who knows. These are my kids favorite chops, too. And we all know I’m not going to turn them down. These pork chops were the first we’ve had from our latest whole pig and they were exactly what we needed heading into Turkey Day festivities. I served mine on wilted lettuce salad in bacon dressing.
My Pork Chops
4-6 bone in pork chops
2 cups seasoned bread crumbs
4 eggs beaten
1 stick butter
Turn on the broiler in the oven and line a baking sheet with foil. Dip the chops into the egg and then coat entirely in bread crumbs and arrange on the baking sheet. Reserve the leftover breadcrumbs.
Broil the chops until the tops start to brown, about 5 to 10 minutes. Remove them from the oven to flip over.
After carefully flipping the chops, dot all of them with butter. If any of the coating has come off during flipping, simply smear a little butter on the exposed meat and sprinkle with additional bread crumbs.
Put the chops back under the broiler and cook until the edges are browned and the fat is crispy~ish, about 5-10 minutes depending on your oven. Remove and let the chops rest uncovered for about 5 minutes. Enjoy!