Gateway Pork Chops

06aChopsBakedbfLOPork chops is what’s for dinner.

I normally prefer mine on the bone, because I think they have more flavor, but every now and again, when the market has a special on these portioned, boneless chops, I pick up a packet or two, just ’cause… I marinated these chops in a bit of apple juice seasoned with Gateway to the North Maple Seasoning from my guys at The Spice House and a few other seasonings, but you could try it with your favorite steak, or mebbe even Cajun seasoning.

•3 or 4 boneless pork chops
•2 cups apple juice or cider
•2 tbsp Gateway to the North Seasoning
•1/4 tsp seasoned salt
•1/2 tsp black pepper
•1/4 tsp Aleppo pepper
•Panko crumbs

03bChopsBagMarinadebfLOCombine the seasonings with the apple juice and pour over the pork chops in a zipper bag.

Seal and stash on a rimmed plate in the fridge for an hour or four, flipping the bag when you think to.

When ready to cook, heat the oven to 425º and bring the chops up to room temperature.

05ChopsReadyToBakebfLOAdd the panko crumbs to a rimmed plate. Remove the chops from the marinade and coat in the panko, lightly pressing the crumbs into the pork to coat.

Apply a bit of cooking spray to a rack set into a baking pan and arrange the chops on top.

Bake the chops for 15 minutes, then flip them over and return to the oven for another 12 to 15 minutes – which, as it happened, was perfect – that second baking was just enough time to roast a batch of asparagus to go with dinner.

07bGatewayChopsPlatebfLOWe had our chops and roasted asparagus with a bit of my (well, mine and Julia Child’s) cranberry relish, and a bit of Rich’s famous heart attack potatoes, left over from our Thanksgiving feast at Golnaz and Mehran’s.

A simple, oven dinner. Well, oven and just a little bit of the ‘wave for teh potatoes; and don’t forget that cranberries go with lots more than just a turkey dinner.

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