Created by Kchurchill5 "RIP" Forever in our Kitchen on November 23, 2014
Step 1: Chops ... Remove the chops from the refrigerator to the counter; and, season with salt and pepper on both sides. Let them come to almost room temperature.
Step 2: Egg Dip ... Add the eggs, capers, lemon juice, mustard, and anchovy paste to a flat bowl/dish; and, mix to combine. This is your dip for the chops.
Step 3: Breading ... Add the panko bread crumbs, Greek seasoning, salt and pepper, to a food processor; and pulse a couple of times, until you get a finer texture. This isn't necessary; but, I really prefer too. It gives the chops a nice smooth coating. Otherwise, I think that it has a tendency to fall off the chops during cooking.
Step 4: Dredge and Bake ... Dip the chops in the egg mixture (make sure they are well coated); then, into the bread crumbs - making sure the chops are pressed well into the coating on both sides. You want a nice coating.
Step 5: Add the chops to a sheet pan, lined with parchment, and a baking rack if possible. If you don't have a baking rack; don't worry - you can cook it directly on the parchment paper. The baking rack allows the chops to brown and cook evenly on both sides. If you don't have a baking rack - half way during cooking, I flip the chops. I also like to spray the chops with a little olive oil, before baking; this, allows the panko to get a nice brown color. Again, not necessary; it is just something I do.
Step 6: Bake ... Cook in a 375 degree oven for 30-40 minutes, on the middle shelf; until the temperature is between 140-145 degrees. I like it medium; but, the temp should be 145 when serving - just a hint of pink. Again, the thickness of the chop, can vary the cooking time.
Step 7: Serve and ENJOY! ... Garnish the chops with Feta cheese and a sprig of mint. I love to serve a herbed couscous with this; but, you can really serve whatever you enjoy. It's a simple, but really delicious way to prepare the chops.