CHESTERLAND, Ohio (WJW) – – If your garden is supplying lots of fresh herbs this summer, why not preserve some of your harvest to use when the snow is falling. Stefanie Paganini is a culinary instructor at the Loretta Paganini School of Cooking and she knows a lot about herbs. Stefanie explained to Fox 8’s Stefani Schaefer different ways to preserve herbs for later use. She also shared a recipe for Herb Crusted Pork Chops.
Stefanie has an upcoming cooking class that is all about herbs. It’s called Herb-a-licious Lunch and you can click here to learn more and also see her full schedule of upcoming cooking class.
Herb Crusted Pork Chops Serves 8
8 boneless pork chops
2 eggs
1/4 cup milk
1 cup all-purpose flour
1 cup fresh herbs of choice (thyme, oregano, rosemary, sage)
1 garlic clove peeled
1/2 tsp. orange zest
1 tsp. salt
1/2 tsp. black pepper
2-4 Tbsp. olive oil
Place flour, herbs, garlic, zest, salt and pepper in a food processor and pulse until blended. Place herbed flour in a shallow baking dish.
In a separate shallow baking dish, whisk together eggs and milk.
Pound pork chops on a sanitized surface until even. Dip chops in egg mixture and then in flour mixture.
Heat oil in a large sauté pan, sauté pork chops in pan until chops reach an internal temperature of 160° F.
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September 02, 2020 at 07:15PM
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How to preserve garden herbs PLUS a delicious Herb Crusted Pork Chop recipe - fox8.com
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