The good of Breading with no frying. Today I present the breaded Pork Chops with bread crumbs, Parmesan and chopped herbs, accompanied by fried artichokes and potatoes of Hasselback stuffed with the same chopped herbs. The ribs are cooked in the oven, as the potatoes, and are soft and tasty. If you love pork also try l’pork loin with Rosemary and potatoes milk, thatin wine with potatoes and apples, thespicy and spicy pork ribs, thepork with sweet and sour peppers, l’roast pork with grapes with sweet potatoes, theScallops with mushrooms or l’pork loin stuffed with Apple puree.
Ingredients for four people
- 4 pork chops
- 8 medium potatoes and oval in shape
- 2 artichokes
- mixed herbs (Rosemary, Marjoram, Thyme, fresh oregano, Mint)
- 120 grams of breadcrumbs
- 30 grams of grated Parmesan cheese
- salt and pepper: to taste
- extra virgin olive oil: to taste
- durum wheat to panare artichokes: to taste
- Sunflower seed oil, for frying
Preheat oven to 200 degrees static. Finely chop herbs. Remove the peel potatoes, with a knife make deep incisions and regular, about 3 mm from each other. Salt the potatoes inside and outside, where you have practiced the engravings, and insert into the opening part of chopped herbs. Bake for about 30 minutes or until they are golden brown potatoes.
Combine remaining grated bread herbs. Then, Add the parmesan and season with salt and pepper. Pass the pork chops in olive oil on both sides, so that they are well greased. Bread them, doing a good pressure, the mixture of herbs and breadcrumbs. Place them on a baking sheet covered with parchment paper and bake in oven for 20 minutes: the Breading should be golden and the pork still rosea.
Clean the artichokes, removing the tough outer leaves and ends. Cut them in two and remove the internal barbette. Put them a few minutes to soak in water with the juice of half a lemon. Cut each artichoke half into four segments, dip them in lightly salted wheat semolina and FRY in plenty of oil seeds.
Serve the pork chops well hot, with potatoes and artichokes.
THE PAIRING: A Tuscan wine for these ribs tasty but not fried. We suggest a Chianti Colli Fiorentini Docg by the company Conte Guicciardini.The Courtyard (that is part of the brand family's Castello di Poppiano) intense ruby red colour, with hints of BlackBerry and a full and round taste, tannins and with a very long finish. The high alcohol can counteract the oiliness of Breading.