So when I first moved in with my boyfriend, I needed to teach him how to cook. The most difficult thing he could make was a fried egg. So the man really needed some intensive lessons on the basics of cooking, because there was no way on Earth that I was going to cook everyday after a long day of teaching elementary students and then doing my college homework. Fortunately, Ben (the boyfriend) was a great student and has thus mastered many recipes and experimented with some of his own.
This particular recipe is a great memory of mine. It was the beginning of Ben’s cooking career in our small apartment kitchen, and he wanted to do something special for me when I got home. Usually, we would cook together and I would supervise in order to make sure he didn’t over-spice or over-cook a meal. Well I must have sounded exhausted on the phone that day because when I got home he had started making a meal all on his own. I was told to sit down and relax. I was not allowed in the kitchen or near the dinning area at all. It was to be a surprise. I could hear him talking to his mother on the phone, asking for tips for his recipe.
Well, not too long after I started relaxing, I smelled something burning. The next thing I heard was a very loud man screech and a booming “MY PORK CHOPS!!!” Apparently, I had never taught my boyfriend the difference between the broil and bake knob on the oven. Instead of baking the pork chops for ten minutes on each side at 400 degrees, the poor man broiled the meat for ten minutes. Those chops came out like charcoal and crumbled when a fork entered it.
I am happy to announce that since that first meal, my boyfriend has made the meal perfectly. It is something that I now crave and request at least once a month or more. So please enjoy this hard-earned recipe. There have been many drafts and I can honestly say these are my favorite baked pork chops in the world.
- 2 Eggs
- 5 Pork Chops (about 2 1/4 lbs)
- 1 tablespoon Black Pepper
- 1 1/2 cup Breadcrumb (original of Italian)
- 1/8 cup Garlic Powder
- 1/4 cup Adobo (sin pimento, which means without pepper)
- 2 dashes Cayenne
- 1 dash of Salt
- 1/2 tablespoon Susie’s Q’s Santa Maria Seasoning (it has the blue label) (optional)
Step 1: Pre-heat the oven to 400 degrees.
Step 2: In a bowl, add two whole eggs and beat them.
Step 3: In a larger bowl or plate, we are going to add our dry ingredients. Add breadcrumb.
Step 7: Add cayenne.
Step 8: Dip each pork chop into the egg mixture.
*Note: Always keep one hand wet with the egg and the other dry with the breadcrumb. It is way easier to coat the pork chop this way and not make a huge mess.
Step 9: Coat the egg covered pork chop in the dry ingredients, You can either press them down into the mixture or sprinkle them until they are evenly coated.
Step 10: Place them on a cookie pan with a lip/ border.
Step 11: Bake for ten minutes.
Step 12: Flip and bake for an additional ten minutes.
*Note: This picture is of half of them flipped so you can see the difference.
Step 13: Serve with rice or mash and enjoy! ( We ate ours with garlic rice, which is another recipe on this site.)