Sunday, December 2, 2012
Lemon Thyme Porkchop
You know how I love to throw leftover ingredients together. I hate waste. This dish was one of those occasions. For these 2 bone-in porkchops, I seasoned it with salt, pepper, about a teaspoon of dried thyme, and the juice of half a lemon I had laying around. Then I dunked it in an egg wash bath (comprised of 1 egg and about a teaspoon of milk, beaten). We also had some old, hard French bread that I had processed into breadcrumbs. I combined about 1/4 c of that with about 2 tbsp of grated black pepper parmesan. Sprinkled the seasoned bread crumbs over the porkchops and cooked it over medium heat, 5 mins per side. It was a pretty quick and delicious Milanese!