Using just a few ingredients, Mum’s Pork Chops are simple and tasty. This recipe makes six servings, but can easily be reduced to suit your particular needs. Use aluminium foil to help keep the chops tender and make the clean up easier. Thick chops can be used, just cook for about an hour.
Time: 1 hour 25 minutes
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon oregano
- salt and pepper
- 250g Salada biscuits, crushed
- 3 tablespoons vegetable oil
- 6 thin cut pork chops
Preheat oven to 190oC. Season chops with salt, pepper and 1/2 teaspoon of garlic powder.
In a shallow bowl, whisk eggs and then dip pork chops in the egg mixture, letting them soak for a few minutes.
Mix the remaining spices with the crushed Saladas and lay on a large plate.
Press chops into crumbs and let rest on baking paper for 5-10 minutes, allowing crumbs to absorb the egg mixture and dry out (this will help keep crumbs on chops when you are cooking them).
Fry in oil for two to three minutes on each side. Transfer to a baking sheet and finish in the oven for 20 to 30 minutes. Keep an eye on them though, as cooking time varies depending on thickness of chops.