Remove chops from oven and serve immediately. Arrange pork chops on a baking sheet with a rim. Sear meat in a very hot skillet for one minute on each side. Turn over and bake another 8 minutes, or until chops are to your desired doneness. Rub seasoning mixture onto both sides of the chops. Place the chops on the hot pan or griddle and return to oven to bake 8 minutes. When chops are cool, brush them evenly on all sides with the horseradish mixture, then toss each chop individually in the cornmeal mixture, patting it on to adhere all over the chop. Place a heavy-bottomed pan or griddle in a preheated oven for 15 minutes. In another bowl, whisk together mustard, horseradish and garlic. In a large bowl, whisk together eggs and milk. Season pork chops with salt and pepper, to taste. In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage season with salt and pepper, to taste set aside. While oven heats, whisk together cornmeal, fennel, paprika, marjoram, the 2 teaspoons salt and ½ teaspoon pepper, and remaining 1 tablespoon oil. Lightly oil a baking sheet or coat with nonstick spray. Remove from pan, place on a rack and let them cool to room temperature. When the pan is very hot, sear pork chops 1 minute per side to color them nicely but not cook. Rub pork chops with 2 tablespoons of the oil and season lightly on both sides with salt and pepper to taste. Place seasoned pork chops on a baking sheet lined with parchment paper or aluminum foil. Place a heavy-bottomed Griswold or ovenproof sauté pan over medium-high heat. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
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