I found this recipe at http://www.porkchoprecipes.net/ and tried it at home with the grass-fed pork I bought from Buffalo Ridge Farm on the Opening Day of the Ballston Farmers Market. The result is quite successful (as you can tell from the photo). One thing to keep in mind is, due to its lower fat content compared to conventional meat, grass-fed meat should be cooked for less time and at a lower temperature. I have adjusted the original recipe to reflect this healthy feature of all natural grass-fed pork. Try it and you will love it!
Ingredients:
4 trimmed pork chops.
1 medium egg.
1 cup of breadcrumbs.
3 tablespoons of soy sauce.
1 tablespoon of water.
½ teaspoon of garlic powder.
Pinch of ground ginger.
Preparation Instructions:
Beat the egg, soy sauce, water, ginger and garlic powder together in a pie plate.
Sprinkle breadcrumbs on waxed paper.
Dip the pork chops into the egg mixture, then breadcrumbs; coating evenly on each side.
Arrange in single layer on greased jelly roll pan.
Bake at 300°F (175°C) for 25 minutes.
Turn and bake for another 20 minutes until the chops are tender and no longer pink.
4 trimmed pork chops.
1 medium egg.
1 cup of breadcrumbs.
3 tablespoons of soy sauce.
1 tablespoon of water.
½ teaspoon of garlic powder.
Pinch of ground ginger.
Preparation Instructions:
Beat the egg, soy sauce, water, ginger and garlic powder together in a pie plate.
Sprinkle breadcrumbs on waxed paper.
Dip the pork chops into the egg mixture, then breadcrumbs; coating evenly on each side.
Arrange in single layer on greased jelly roll pan.
Bake at 300°F (175°C) for 25 minutes.
Turn and bake for another 20 minutes until the chops are tender and no longer pink.
