“Shake then Bake”

As a child of the seventies, my husband grew up with all the conveniences of “modern food” that were being introduced at that time. Gourmet popcorn for the microwave, help for your hamburger meals, stuffing for your stove top and Mr and Mrs everything you can imagine. Also very popular and somewhat new (introduced in mid to late 60s) was the coating mix for your pork chops. 

It is this product that he stills requests at dinner time. Often.

As for me…since my mother was way ahead of the curve in terms of natural foods, I spent my childhood wondering about these mystery foods I saw on TV and who ate them.

Now-a-days I find myself creating my own coating mix more often than opening a box of his favorite. And guess what? He likes it just as much!

Standard breading technique and a few ingredients are all you need!

std breading technique

I used plain breadcrumbs mixed with grated parmesan cheese and Penzey’s Northwood seasoning to create the crispy outside coating. To make it stick, I first dredged the chops in plain flour and swiped it through a beaten egg before coating it in the crumb mix. If you really wanted to keep the dirty dishes down you could “shake” on the flour in a plastic bag and also do that with the crumb mixture. ( might be kinda messy to do that with the egg:-)

Just  line them up on a rack to allow the hot air to circulate and crisp all sides. ( I lined mine with sprayed foil for easy clean up) and bake at 375 in a pre-heated oven for 30-45 mins depending on the thickness of the chops.

shaked

You can’t even tell the difference between mine and the commercial product!

And no pork chop would be complete without some apple sauce!

baked

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2 comments on ““Shake then Bake”

  1. Karen says:

    This nice thing is that it’s a lot less expensive as well.

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