I was originally going to make this recipe with chicken breasts. Then I discovered I actually only had chicken wings on hand. Oops. Good thing I did have a pack of thin cut pork chops. While I was hesitant at first, I am glad I made the substitution. Crunchy on the outside, moist on the inside and quite tasty from the garlic and cheese combination. If you are in a rush you will love that these can be prepared and cooked in less than 30 minutes as well.
- 4 thin cut boneless pork chops (you can use thick cut or bone-in but remember to adjust cooking time)
- 3/4 cup Panko bread crumbs
- 1/2 tablespoon garlic powder
- 1/2 cup grated or shredded Parmesan cheese, reserve 1 tablespoon for garnish
- 2 teaspoons Italian seasoning
- 1/4 cup chopped Italian parsley, reserve 1 tablespoon for garnish
- 1/4 cup olive oil
- Preheat oven to 425 degrees.
- In a large shallow bowl combine Panko bread crumbs, garlic powder, Parmesan cheese, Italian seasoning and Italian parsley. Mix well and set aside.
- Prepare pork chops by covering each piece in olive oil. Be sure the pork chops are well coated on both sides.
- Individually dip pork chops into Panko mixture. Pat down on both sides to ensure even coverage. Place covered pork chops on non stick baking pan.
- Bake pork chops for 15-18 minutes or until internal temperature reaches 145 degrees.
- Let rest for 3-5 minutes before serving. Garnish with reserved Parmesan cheese and Italian Parsley.
I’ll be honest. I’m not much of a pork chop fan. Probably because it is not a forgiving meat. If you are not careful, it will go from moist and tender to dry and leathery rather quickly. So since I usually brine my turkeys to keep them moist, I decided to experiment and try using a brine on my pork chops. This extra step worked wonders. The pork chops came out moist and tasty. And now I will add pork chops into my meal rotation more often.
- 3 cups water
- ¼ cup salt (I use Diamond Crystal kosher salt)
- ¼ cup firmly packed brown sugar
- 4 sprigs fresh thyme
- 4 garlic cloves slightly smashed
- 2 cups ice cubes
- Stir together the water, salt, and sugar until dissolved. Add thyme sprigs and garlic cloves. Stir in the ice and cool the brine to 45°F or lower.
- Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.
- 4 brined pork chops
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 garlic cloves
- 4 sprigs fresh thyme
- Let brined pork chops come to room temperature by setting out 30 minutes before cooking.
- On medium high heat, add olive oil to sauté pan.
- When the oil begins to ripple, carefully add pork chops to pan.
- Next add butter, garlic cloves and thyme sprigs to pan.
- Spoon butter over pork chops to baste repeatedly. Continue to do this for 2-3 minutes then flip pork chops over.
- Repeat basting butter over pork chops for another 2-3 minutes. (Depending on thickness of your pork chops.)
- Pork chops are ready when they reach an internal temperature of 145°F. Let rest for 3 minutes before serving.
Okay, I admit it. I was introduced to Kalbi (Korean style short ribs) not at a fabulous Korean restaurant or even by a fabulous Korean cook. I stumbled upon it by ordering a combination plate from a local Hawaiian BBQ joint. Wait, what?! While I go hide in a corner in my cone of shame, get yourself ready for a quick grilling, great tasting and different take on short ribs. You can find these short ribs at most Asian markets, but I have also purchased them at my local grocery store. If you can’t find them at your local grocery store, try asking your butcher to cut your beef short ribs “flanken” style. (Cut lengthwise across the rib bones.)
- 4 pounds Korean style beef short ribs
- 1 cup brown sugar
- 1 cup soy sauce
- 1/2 cup lemon-lime soda (like 7up or Sprite) or cold water if not available
- 1/4 cup Mirin (rice wine)
- 1 small white onion, peeled and finely grated
- 1 small Asian pear, peeled and finely grated
- 4 tablespoons minced garlic
- 2 tablespoons sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced for garnish (optional)
- Prepare marinade by whisking in a bowl: brown sugar, soy sauce, lemon-lime soda (or cold water), Mirin, onion, pear, garlic, sesame oil and black pepper.
- Place short ribs in a plastic resealable freezer bag (you may need 2).
- Add marinade to short ribs. Press out excess air from bag and seal.
- Turn bag over several times to ensure short ribs are evenly coated. Refrigerate for 4 hours. (But overnight is best.)
- Heat grill to medium high heat.
- Drain excess marinade off short ribs. Grill short ribs turning only once to desired doneness. (About 2 to 3 minutes per side.)
- Garnish with thinly sliced green onions. (If desired)