On this episode on the 20 Dollar Chef, I'm going with a play off the chicken parm. Pepperoni, pork chops. I had this idea about using crushed up pork rinds as the breading for pork chops in my notes. I even found a company who did it so I went with that. To spice this recipe up I figured what better than to top with cheese and then adding some Hormel Pepperoni Cup n' Crisp to the finish off the dish. I went with baking on this one to minimize the mess and not deal with the oil and deep frying. I also enjoy cooking something I can walk away from, as well.
Start with adding S&P to your pork and getting your egg bath and flour set up. Dredge the chops in the flour then the egg, then the chops. Set aside and continue with the rest of your chops.
Throw them in the oven at 375 for 30 / 35 mins.
Once your chops are cooked, pull them out, Add your cheese and Hormel Pepperoni Cup n’ Crisp and pop back in the oven for another 3 mins. The Pepperoni will cup up in 2 to 3 mins tops and the cheese will melt. Then youre ready.
Add sauce to the dish first, add your chops, throw on a bunch more pepperoni and garnish. Done n done!
- Hormel Pepperoni Cup n’ Crisp
- Pork Chops
- Your favorite cheese
- Crushed up pork rinds
- Pizza sauce or A pasta sauce
- Parsley for garnish