Just like Dad

Travis loves to cook. His Mom spent a lot of time with him in the kitchen as a kid, something I am trying to be better at. Trenton brought home a kids cook book by Emeril Lagasse the other day and I let him pick out a recipe. He picked the Bread em' and bake em' Pork chops. He loved helping me make them, and now that he is older he really was a big help. And they were DELISH!! So much so that I thought I would share the recipe:

1 (5 oz) box of Melba toast

2 teaspoons Emeril's Italian Essence or other dry Italian seasoning

( I used 3 cups of Italian bread crumbs instead of these two, just because I already had them)

2 Tablespoons plus 2 teaspoons Baby Bam (I would tone down the salt though, it was a little too much):
Mix together and put into air tight container
3 tbls paprika
2 tbls salt
2 tbls dried parsley
2 tsp onion pwdr
2 tsp garlic pwdr
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp celery salt

You also need:
1/2 teaspoon garlic powder

1/4 cup grated Parmesan Cheese

1/4 cup vegetable oil

2 LRG eggs

6 thin cut pork chops



Position rack to middle of oven and pre-heat to 400 degrees.

Line a baking sheet with foil and place a wire rack on top.

Put melba toast in blender and blend until crumbs

Place crumbs into a plastic bag and add the Italian seasoning, 2 TBLS of Baby Bam, garlic pwdr, Parm. Cheese, and oil.

In med. bowl beat eggs and 2 tsp of Baby Bam

Dip Pork chops in egg mixture and then coat with bread crumb mixture, making sure that they are WELL coated.

Place on wire rack and bake for 20 minutes. I did mine for 25 just to make sure that they were cooked all the way through.
I served them with a egg and spinach salad, my favorite, and peas which my kids love.