Panko is very similar to the cracker crumbs.įor this cooking demonstration, I will be using the plain bread crumbs and will be baking one pan of pork chops. For the breading, you can use plain, Italian or Panko bread crumbs. Remove the pork chops from the refrigerator after 4 hours of marinating.
If you feel that you sprayed too much olive oil, then remove excess oil with a paper towel. However, you can use soft butter or margarine if you so desire. I normally spray each baking pan with olive oil. Lightly spray (Pam cooking spray) the bottom of two or three baking pans, measuring 13 X 9 X 2-inches, with extra virgin olive oil. Cover bowl with lid and refrigerate for 4 hours or overnight. Pour the marinade over bone-in pork chops.Ĭoat bone-in pork chops entirely with marinade. For this recipe, you will need 6 pork chops. These bone-in pork chops have been rinsed and they are approximately ½-inch thick. Mix all the ingredients until well blended. In a bowl, add 2 tablespoons of extra virgin olive oil, 1 tablespoon white vinegar, 2 minced garlic cloves, ¼ teaspoon lite salt or to taste, ¼ teaspoon black pepper and ½ teaspoon cumin. As a result of the abundance of piggies on the island, the pork meat became our preferred choice of meat in the Puerto Rican culture! Let’s Start Preparing the Marinade for the Pork Chops! For these reasons, they were able to reproduce in the humid tropical regions throughout the island. The pigs, however, did not have any problems adapting to the tropical climate, food and environment. Therefore, many of the animals were not able to procreate because they became sterile due to the new environmental conditions. The animals had a difficult time adjusting to the tropical climate and environment. In 1512, the Spaniards brought the cows, pigs, bulls, oxen and rams to Puerto Rico. In our culture, we refer to the turnovers filled with a meat or fish mixture as “ empanadillas” or “ pastelillos.” A Little Bit of History! Empanadas in other Latin countries are turnovers filled with a meat mixture. In Puerto Rico, the “empanadas” are cuts of meat dipped in beaten eggs and coated with bread or cracker crumbs and then fried.
This recipe, Baked Breaded Pork Chops, is a much healthier version! We then dip the pork chops in beaten eggs and coat them evenly with plain, Italian or Panko bread crumbs. The pork chops are coated with a wet rub and marinated for 4 hours or overnight in the refrigerator to tenderize the meat before cooking. You can now enjoy a juicy and tender breaded pork chop that is baked in the oven. In our culture, we enjoy fried foods – especially pork chops.
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