Oil the
other side of the chops, season with the remaining salt and pepper, and then flip and brown on the opposite side for another 3 - 4 minutes.
No, you don't turn them over halfway; you broil at the end to help the
top side of the chops get golden brown.
Pat the pork chops dry with paper towels and rub the spice mixture evenly onto
both sides of the chops.
Dip the pork chops in the beaten egg before coating
both sides of each chop evenly with the panko mixture.
During the last 3 minutes of cooking, baste
both sides of the chops well with sauce.
Holding each chop by the bone, dredge
each side of the chop through the rub to coat the entire outside of each chop.
Season
both sides of the chops with salt, pepper, garlic powder, and red pepper and sear in the skillet until golden brown (5 minutes per side).
Place the lamb chops in a shallow dish and brush them with the olive oil mixture, coating
both sides of the chops.
Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in
the side of each chop.
Coat
all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop.
Season
both sides of the chops with Cajun spice and black pepper.
Heat
each side of the chops, remove to a platter, and serve.
Sprinkle seasoning mixture on
both sides of chops.
(Don't forget to sear
the sides of the chop, too!)
Squeeze honey on one
side of the chops, Do NOT rub it in.
Mine was an omelette with
a side of chopped apples and cinnamon, but now I want everything you've featured here!
With just a dash of sweet and sour sauce, Piggy # 1 was a delightful complement to
a side of chop suey.