A MIGHTY bone-in pork chop has all the substance of a rib eye beef steak— and more than 30 grams of muscle-building protein—but is waaaay extra versatile. I made some adjustments, put slices of one avocado and a 1/4 of teaspoon of mayo on the chops. My family thought I put mushrooms on the chops they turned out great.
I favor thin to medium reduce chops but when your cuts are thicker, the one thing that may change is the cooking time. There are a few different sorts of pork chops on the meat counter. The “rib chop,” like the one within the photo, has a large bone and no tenderloin meat, and the bone-in “center-cut chop” has tenderloin and loin.
The flakes are created from dehydrated cooked potatoes and make a fantastic gluten-free substitute for breadcrumbs. Be sure to search for hot cherry peppers, not sweet ones, to provide …