- 4
- 24 mins
- 39 mins
Ingredients
- 4 large pork chops
- 1/2 cup white wine
- 1/4 cup olive oil
- 2 teaspoons Crab & Shrimp Boil, Zatarains
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, crushed
- 1 bay leaf
- 1 cup bread crumbs
- 1/2 cup masa harina
- 1/2 cup grated Parmesan cheese
- 1 tablespoon essence (see recipe)
- 1/3 cup olive oil
Preparation
Step 1
In a large resealable plastic bag, combine the wine, 1/4cup of the olive oil, the crab boil, pepper, garlic and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally for 2-4 hours.
In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan and essence. Shake to mix.
REmmove the pork chops r]from the marinade and shke 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 30 minutes.
In a large skillet or saute pan, over medium-high heat, heat the remaining 1/3 cup of olive oil. Add the chops and cook until golden brown on both sides and cooked through, 5-6 minutes per side.
Remove from pan and serve immediately.