Ingredients
Marinade
1 garlic clove
2 tablespoons fresh lemon juice
1/4 cup canola oil
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
Chops
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In a blender combine the marinade ingredients. Blend until smooth. Place pork chops in a resealable bag and add marinade. Squeeze out as much air as you can and seal the bag. Refrigerate for 4 to 8 hours. Preheat oven to 425°. Remove chops from bag and discard marinade. Blot chops with paper towel to remove excess moisture. Place well-beaten eggs in a pie plate. Combine pancake mix, paprika, and salt in another pie plate. Dip each chop in pancake mix, shake off excess. Dip in egg, coating both sides. Dip in pancake mix again, coating well. Move to wire rack to set for 5 minutes. Meanwhile, spray a 9 x 13-inch glass baking dish with non-stick spray. Put the butter in the baking dish and place in the preheated oven to melt. Place chops in one layer in melted butter in baking dish. Bake for 10 minutes. Turn chops over carefully and bake for 10 minutes more. Remove to wire rack placed over paper towels to drain. In a saucepan over medium high heat combine 2 tablespoons drippings from baking pan with flour. Stir to make a smooth paste. Add chicken broth, beef granules, marjoram and sage. Bring to a boil, turn heat down, simmer and whisk until thickened and smooth, about 5 minutes. Serve chops with mashed potatoes and pass the gravy. Enjoy.
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba