Stack the breaded chops in the freezer, and remove as many as you need when you're ready to eat. Any chopped fresh herb can be substituted for the sage.
Also try: Roasted Broccoli with Garlic and Chile
Everyday Food, March 2010
- Prep Time 25 minutes
- Total Time 35 minutes
Yield Makes 8
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4 large eggs
1 tablespoon plus 2 teaspoons Dijon mustard
1 tablespoon plus 2 teaspoons packed finely chopped fresh sage
8 bone-in pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
Coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup vegetable oil
In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).
To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.
How to freeze:
Layer pork chops between
sheets of freezer paper and
transfer to two 1-gallon
freezer bags. Press out air,
seal bags, and freeze flat.
Store in the freezer, up to