| Cuisine: Italian | Type: Main Course | Serves: |
|
Source:
|
Redbook Magazine, May 1987 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
3 tbs. fresh whole-wheat bread crumbs 1 tbs. freshly grated Parmesan 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. dried basil leaves Pork rib chops 1-2 tbs. vegetable oil 1 small bunch scallions or chives 1 clove garlic 1/4 tsp. fennel seeds |
|
Instructions:
|
1. In a small bowl combine bread crumbs, grated Parmesan, salt, pepper and basil. Pat pork chops dry with paper towels; coat pork chops with bread crumbs. 2. Heat 1 tablespoon of the oil in non-stick skillet; add chops and cook 2 to 3 minutes on each side until browned; adding additional oil if necessary. Reduce heat to medium-low and cook chops, covered, for 15 to 20 minutes or until tender depending on thickness of chop; turning once. 3. Meanwhile, crush garlic clove and fennel seeds together with mortar and pestel. Thinly slice scallions or chives. 4. Remove chops to serving platter; keep warm. Add to skillet the sliced scallions/chives and garlic and fennel seed. Cook until scallions are tender (2 minutes or so). Return chops to the pan and turn once to coat. 5. To serve spoon pan drippings over chops. |
|
Related recipes:
|
None |
2001-03-10