Ingredients Jump to Instructions ↓

  1. 1/2 cup dry white wine

  2. 1/4 cup plus 1/3 cup olive oil

  3. 2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's)

  4. 1/2 teaspoon ground black pepper

  5. 1/2 teaspoon cayenne pepper

  6. 3 cloves garlic , smashed

  7. 1 bay leaf

  8. 4 bone-in center-cut pork loin chops, about 12 ounces each 1 cup dry bread crumbs

  9. 1/2 cup masa harina

  10. 1 1/2 cups finely grated Parmesan

  11. 1 tablespoon Essence, recipe follows

  12. 1/3 cup olive oil

  13. Cheesy Potatoes au Gratin, recipe follows

  14. Grilled asparagus, for serving

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil , pepper, cayenne, garlic, and bay leaf . Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.

  2. In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan , and Essence. Shake to mix.

  3. Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.

  4. In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.

  5. Remove from the pan and serve immediately on top of portions of the Cheesy Potatoes au Gratin , with grilled asparagus on the side.


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