Frank Vascellaro and his mother, Rosalie, were cooking pork chops this week. Check out the recipe below:
4-5 Russet White Potatoes
5-6 Pork chops, preferably boneless
2 cups Bread Crumbs
1 cup Hot water
1 tablespoon beef bouillon granules or one beef cube
Slice potatoes thinly and place them in a 9-by-12 Pyrex or similar baking dish. Place sliced onion on top. Add salt and pepper to taste.
Scramble the eggs and add a splash of water to make an egg wash. Dip the pork chops in the egg wash and then in the breadcrumbs. Coat chops thoroughly in bread crumbs.
Place bread crumbed pork chops into a hot frying pan with oil and brown both sides. Just brown the chops do not cook them in the frying pan.
Remove the browned pork chops from the frying pan and place on top of potatoes. Dissolve the bullion in the hot water and pour over pork chops and potatoes. Cover the pan with aluminum foil and bake at 350 for about 2 hours or until thoroughly cooked.