Crusted Pork Chops Wrapped in Bacon

“Decadently good. The secret to this recipe is to use a smaller, thinner pork chop...the breakfast type. Should you not be able to find them, don't be afraid to ask your butcher to cut them for you.”
READY IN:
25mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
  2. Season the pork chops with salt, pepper and a dash of garlic power on each side.
  3. Wrap the bacon around the pork chop, securing it on the side with a toothpick.
  4. Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
  5. In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.

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