HOME­MADE SHAKE ’N BAKE

The Palm Beach Post - - DINNER AND DESSERT -

3 cups bread­crumbs

1/4 cup veg­etable oil 1 ta­ble­spoon salt 2 tea­spoons su­gar 1 ta­ble­spoon pa­prika

1/2 tea­spoon cayenne 1 tea­spoon ground black

pep­per

1 tea­spoon gar­lic salt

1/4 tea­spoon dried onion

flakes

1 pinch dried basil leaves 1 pinch dried pars­ley 1 pinch dried oregano

In a large bowl, mix to­gether all the in­gre­di­ents un­til the bread­crumbs are no longer clumpy from the oil. Store in a Mason jar with a tight­fit­ting lid for up to two months.

When ready to use, heat oven to 425 de­grees. Pour a cup of the mix in a large zip-top bag. Pat the pork chops (or chicken breasts) with a wet pa­per towel so the skin is moist enough for the bread­crumbs to stick. Place one pork chop at a time in the bag, seal and shake. Re­move the pork chop from the bag, shak­ing off ex­cess bread­ing, and place on a bak­ing tray lined with alu­minum foil. Re­peat with re­main­ing chops and bake for 15 to 20 min­utes.

— Adapted from a recipe on all­recipes.com

CON­TRIB­UTED BY OXMOOR HOUSE

Th­ese pan-seared pork chops from “Cook­ing that Counts” pair well with roasted veg­eta­bles.

AD­DIE BROYLES FOR COX NEWS­PA­PERS

You can sear a thick­cut pork chop like a steak in a pan or on a grill.

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