Linda's Pork Chops

Recipes
October 10, 2008

It's Linda to the rescue...no more dried out pork chops for my family!

This week Kathy’s tasty recipe comes in at just over $10, but with prices for a family pack of pork chops – that’s two chops per person, and depending on your family’s appetites you might get leftovers on this one…

I rarely make pork chops - not because we don't like them - mainly because I am not very good at cooking them. If you don't cook them just right, they come out too dry ... which always seemed to be my problem. I saw boneless pork chops were on sale at my supermarket and thought I would give it one more attempt. So, I called my friend Linda, who is a great cook, and she told me how she makes pork chops. I followed her advice, added a side of Rice and we had a very tasty and cost effective meal!

What You Need

From the Store:

(Prices sourced from ShopRite.com)

Family pack of boneless pork chops about 1" thick (8 in package) $7.51

1 x 12 oz jar marinated roasted peppers (or hot cherry peppers or sweet vinegar peppers) $2.39

1 x 8 oz box Goya Rice Primavera $2.19

Total $12.09

From Your Pantry:

2 egg whites

Italian seasoned breadcrumbs

Cooking spray

What to Do

Preheat oven to 550 degrees.

Spray a large Pyrex/baking dish with cooking spray.

Dip each pork chop in the egg whites then the breadcrumbs and place in baking dish.

Cook uncovered for approximately 8 minutes - or until you see they are getting golden brown, then flip the chops and cook an additional 8 minutes.

Then add the entire contents of the jar of roasted peppers to the pork chops, plus 6 oz. of water and cover and cook (lower the oven down to 375 degrees) for an additional 10 minutes.

Prepare rice according to package directions and serve.

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5	We spent two years arguing about the price of eggs and beef. What no one is talking about is the price of water!
6	Nobody wakes up during Thanksgiving week thinking, “I have to run to go buy a turkey” because it’s always been there.

Linda's Pork Chops

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