Paprika-crusted chops

[Kreth]

Found this recipe online, and tweaked it a bit. I usually measure out the breadcrumbs, and do the rest by eye.

2 thick-cut boneless pork chops
2 c. plain breadcrumbs or panko
1/4 c. flour
3 tbsp. paprika (I prefer sweet smoked)
1/2 tsp. sugar
1 tsp. oregano
1 tsp. garlic powder
pinch of salt
1/4 c. veg. oil

Mix the dry ingredients in a tupperware, then drizzle enough oil to moisten thoroughly. Drop in the chops one at a time, cover, and shake to coat thoroughly. Bake @ 350 for about an hour.
This also works well with boneless skinless chicken breasts, although I usually pound them flat to cook evenly (or butterfly), and the cooking time will be 25-30 mins.
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[Ferrari5180]

Nice recipe. I am going to have to try it out one of these days when I actually have time on my hands. Thanks!

[captain53]

Sounds Good and I was trying to think of what to cook for dinner as weather is too crappy to cook outside. I happen to have a couple of very thick pork chops in the freezer so I will be trying it tonight! Thanks!

[Kreth]

Originally Posted by captain53

Sounds Good and I was trying to think of what to cook for dinner as weather is too crappy to cook outside. I happen to have a couple of very thick pork chops in the freezer so I will be trying it tonight! Thanks!

Let me know what you think. This is one of my favorites...
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Yowza...this looks really good and am looking for another way to have my chops. Thx for the recipe.

[Kreth]

I've made this several times, with store-bought breadcrumbs, homemade (both white and whole wheat), and panko. IMO, panko gives the best results, especially if you like the texture of tempura.
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[captain53]

Mine are in the oven now, I thought the Panko would be much better but I just had regular breadcrumbs. I have used the crushed unsweetend corn flakes before in a similar scenario just different seasonings and they worked great.

[captain53]

Great Flavor, the little touch of sweetness sets it off. I would recommend the Panko or Crushed Cornflakes for the more crunchy texture. Will definitely have them again and also try the chicken.

Thanks For Sharing the Recipe!

[Kreth]

Originally Posted by captain53

Great Flavor, the little touch of sweetness sets it off. I would recommend the Panko or Crushed Cornflakes for the more crunchy texture. Will definitely have them again and also try the chicken.

Thanks For Sharing the Recipe!

You're welcome, glad you liked it. I think the original came from cooks.com (or maybe epicurious.com) and was a little heavier on the sugar. I thought it was a little much, so I dialed it back and made a few other tweaks. I think the oregano adds a nice nuance to complement the paprika and sweetness.
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[68TriShield]

Pictures are always good too Jeff

[Kreth]

Originally Posted by 68TriShield

Pictures are always good too Jeff

I'll try to keep that in mind next time I make this.
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[captain53]

Originally Posted by Kreth

You're welcome, glad you liked it. I think the original came from cooks.com (or maybe epicurious.com) and was a little heavier on the sugar. I thought it was a little much, so I dialed it back and made a few other tweaks. I think the oregano adds a nice nuance to complement the paprika and sweetness.
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Yeah, I don't think I would want it any sweeter as it had just enough sweetness to enjoy.