Breaded Pork Chops

Name: Breaded Pork Chops
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps olive oil; 473 milliliters orange juice; 4 boneless pork loin chops (1/2 inch thick and 4 ounces each); 355 milliliters seasoned bread crumbs; 2 teaspoons seasoned salt

Breaded Pork Chops is It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 25 minutes. If you like this recipe, take a look at these similar recipes: Breaded Pork Chops, Breaded Pork Chops, and Breaded Pork Chops.

Instructions

Place orange juice in a shallow bowl. In another shallow bowl, combine bread crumbs and seasoned salt. Dip pork chops in orange juice, then coat with crumb mixture.

Ingredients you will need

Seasoned Salt

Breadcrumbs

Orange Juice

Pork Chops

Dip

Equipment you will use

Bowl

In a large skillet, cook pork in oil over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160&#deg;.

Ingredients you will need

Meat

Pork

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Equipment

Bowl

Kitchen Thermometer

Frying Pan

Ingredients

Servings:

3Tbsps

olive oil 473milliliters

orange juice 4

boneless pork loin chops (1/2 inch thick and 4 ounces each)355milliliters

seasoned bread crumbs 2teaspoons

seasoned salt

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pinot Noir, Chardonnay, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.