Recipe(tried): Papa Mike's Pork Chops

Years ago when I first married my DH, he would rave about his father's pork chops. I tried to have him describe them to me and what made them so special. I'm sure part of it was that Pop made them! Every Sunday, after breakfast, his father would make these pork chops, and they would cook all the time the family had gone to church - about 3 hours. He said they were done long and at low temps. I started trial and error porkchops back then - each time he'd tell me how they were different and I'd try it again the next time! I finally got it as close as possible without an actual recipe. I made them again tonight after not having made them in several years, and he came in from outside exclaiming "What smells so good!"

Here's the "recipe" and amounts are approximate:

PAPA MIKE'S PORK CHOPS

4 BONE IN pork chops with loin meat

STEP I
1 rack saltine crackers
2 tsp. rosemary
garlic powder (lots - probably 2 tsp. or even more)
1 to 2 tsp. salt
1 to 2 tsp. Herbs de'Provence
1 tsp.coarse ground pepper
1/2 tsp. dried basil (small amount)
1/2 tsp. thyme
1/2 tsp. marjoram leaves

Put crackers and all herbs/spices into food processor and pulse till crumbs are fine.

STEP II
1 egg
1/2 cup half and half (I used fat free)

Mix egg and half and half with fork till well blended and put into dipping bowl. Then, pour the crumbs onto a plate.

Dip the plain chops first into the crumb mixture, then into egg wash, then BACK into crumbs, coating well on both sides. Set coated chops aside for about 10 minutes.

STEP III
1/2 to 2/3 cup of vegetable oil

Pour vegetable oil into large skillet and bring to hot temp. Quickly brown all the chops both sides and transfer them into a large glass baking dish.

Bake at 325 degrees F for 1 and 1/2 hours. If they look like they're getting too brown, cover lightly with foil, but don't seal it.

I served these with baked sweet potatoes and some wonderful new asparagus from Publix - so tender. Drizzled with a little butter, lemon juice and topped with a garnish of shredded parmesan cheese.

DH was so happy to have these again - kept thanking me and raving about how good they were! Just like his Dad's!! Usually a wife has to compete with the mother's cooking, but not with these porkchops! It was a beautiful, cool day in FL, just the kind of weather to make a fall dish like this.

June