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Slow Baked Pork Chops

6 thick pork chops
1 pint half and half
1 to 2 tablespoons parsley flakes
La Rosa seasoned bread crumbs
2 eggs

Combine half and half with 2 eggs and parsley flakes and blend together. Place pork chops in large Tupperware container and pour mixture over chops. Cover container and soak overnight flipping container occasionally. Place chops on wax paper and coat with bread crumbs. Let stand for 15 or more minutes for crumbs to dry out. Trim fat from chops and brown chops in rendered fat. Place in shallow pan or dish in single layer. Scrape frying pan and add renderings to top of chops. Pour mixture over chops and bake at 250° oven for 3 ½ hours or more.

Source: Roma Cayia

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