Serves 4
[ingredients title=”Ingredients”]
- 4 boneless pork chops, about 6 ounces each
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup flour
- 2 eggs, beaten
- 3 cups popped popcorn
- 1 tablespoon garlic powder
- 2 ounces grated Parmesan cheese
- 3 tablespoons olive oil
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[directions title=”Instructions”]
- Trim any excess fat from the pork chops and pound until they are ½ inch thick. Season the pork chops with the salt and pepper.
- Place the flour and a plate. Place the eggs in a pie tin. Put the popped popcorn in a food processor and pulse until the popcorn is the consistency of breadcrumbs. Place the popcorn crumbs, garlic powder, and parmesan cheese on a plate and mix.
- In a heavy-bottomed frying pan over medium-high heat add the olive oil.
- Dredge the pork chop in the flour, then the eggs, then the popcorn mixture. Place in the frying pan and cook until the pork chop is browned about 3-5 minutes. Flip and repeat. Repeat with the remaining pork chops. Place the pork chops on a paper towel lined plate
[/directions]
#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #PopcornBreadedPorkChops, #NationalPopcornDay[box style=”rounded”]
Tomorrow is National Cheese Lover’s Day. Ingredients for tomorrow’s recipe are below:
- 1 pound elbow macaroni
- 1 tablespoon salt
- 1 pound lean ground beef
- ½ yellow onion, chopped
- 1 clove garlic, minced
- 1 15-ounce can crushed tomatoes
- 1 cup half-and-half
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 cup plus 1 cup shredded sharp cheddar cheese
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