Ingredients Jump to Instructions ↓

  1. 4 bone-in center-cut pork loin chops, about 12 ounces each 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. 3 cloves garlic, smashed

  6. 1 bay leaf

  7. 1 cup dry bread crumbs

  8. 1/2 cup masa harina

  9. 1 1/2 cups finely grated Parmesan

  10. 1 tablespoon Emeril's Original Essence

  11. 1/3 cup olive oil

  12. Cheesy Potatoes au Gratin

  13. Bacon-Smothered Green Beans

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, 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 slices of the Cheesy Potatoes au Gratin, with Bacon-Smothered Green Beans on the side.

  6. Yield : 4 servings


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