Fried pork chops in a Parmesan & garlic crust from Hog: Proper Pork Recipes from the Snout to the Squeak (page 35) by Richard H. Turner

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Notes about this recipe

  • etcjm on May 18, 2020

    Gorgeous. We cut some over-sized chops from a joint we were unable to cook in the outside oven due to the weather. Because of the depth of the chops, I started them on the hob and then finished in the oven. They probably weren't as crispy and they would have been just fried, but the taste was excellent. Very simple. A do again for a weeknight supper. Served with basil pesto pasta and lots of veg!

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