Shake n' Shimmy Pork Chops
Shake n' Shimmy Pork Chops requires roughly 1 hour and 35 minutes from start to finish. This main course has 590 calories, 42g of protein, and 31g of fat per serving. This recipe serves 4 and costs $2.38 per serving. 21 person have made this recipe and would make it again. This recipe from Foodnetwork requires vegetable oil, eggs, sugar, and parmesan. With a spoonacular score of 70%, this dish is pretty good. Users who liked this recipe also liked Shake and Bake Pork Chops, SHAKE 'N BAKE® Mexican Pork Chops, and Shake and Coconut Bake Pork Chops.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 80 minutes
Ingredients:
1 tablespoon brown sugar
3 large eggs, beaten
Kosher salt and freshly ground black pepper
2 cups panko bread crumbs
1/2 cup finely grated Parmesan
2 tablespoons chopped parsley leaves
4 1-inch thick pork chops
1/4 teaspoon salt
3 tablespoons sugar
Vegetable oil, for grill grates
2 quarts water
Equipment:
pot
grill
ziploc bags
casserole dish
kitchen towels
Cooking instruction summary:
Watch how to make this recipe. Add the the water, salt, sugar and brown sugar to a large pot, and put the pork chops into the brine, allowing them to soak for 1 hour. Preheat a grill to medium heat. Add the panko, cheese, parsley, salt, and pepper, to taste, to a large heavy duty resealable plastic bag. Add the beaten eggs to a casserole dish. Remove the pork chops from brine. Dredge the chops through the eggs and shake them, 1 at a time, in the bread crumb mixture. Oil the grill grates with a clean tea towel dipped in vegetable oil. Put the chops on the grill and cook for 10 minutes with the lid shut. Flip the pork chops and cook, covered, for another 10 minutes. Transfer the chops to a serving platter and serve.
Step by step:
1. Watch how to make this recipe.
2. Add the the water, salt, sugar and brown sugar to a large pot, and put the pork chops into the brine, allowing them to soak for 1 hour.
3. Preheat a grill to medium heat.
4. Add the panko, cheese, parsley, salt, and pepper, to taste, to a large heavy duty resealable plastic bag.
5. Add the beaten eggs to a casserole dish.
6. Remove the pork chops from brine. Dredge the chops through the eggs and shake them, 1 at a time, in the bread crumb mixture.
7. Oil the grill grates with a clean tea towel dipped in vegetable oil.
8. Put the chops on the grill and cook for 10 minutes with the lid shut. Flip the pork chops and cook, covered, for another 10 minutes.
9. Transfer the chops to a serving platter and serve.
Nutrition Information:
covered percent of daily need
