NorCalVol67
Donde is a Badass
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- Dec 7, 2015
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Baked pork chops with broccoli and taters.
The pork chops were sprinkled with Penzey's Lemon Pepper. I made an egg wash as well as mixture of Italian and Panko breadcrumbs with Penzey's Brady Street mixed in. Rolled the chops in the egg wash then pressed the breadcrumbs on them. Browned in a skillet on both sides then finished in the oven. Topped with a drizzle of mixed Balsamic glaze, honey, Dijon mustard, and Penzey's Horseradish spice.
