{"product_id":"wood-fired-breaded-pork-chops","title":"Wood-Fired Breaded Pork Chops","description":"\u003cp\u003eThick-cut pork chops with a crisp, golden breadcrumb coating, cooked in the pizza oven until the crumb is crunchy and the meat is juicy all the way through. The wood-fired heat gives the breadcrumbs a toasted, smoky quality that you just can't get from a conventional oven. Simple, family-friendly, and delicious.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e4 bone-in pork chops, approximately 2.5cm thick\u003c\/li\u003e\n  \u003cli\u003e100g plain flour, seasoned with salt and pepper\u003c\/li\u003e\n  \u003cli\u003e2 large eggs, beaten\u003c\/li\u003e\n  \u003cli\u003e150g panko breadcrumbs\u003c\/li\u003e\n  \u003cli\u003e50g Parmesan, finely grated\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried mixed herbs\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eLemon wedges, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eSet up three shallow dishes: flour in one, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, and herbs in the third.\u003c\/li\u003e\n  \u003cli\u003ePat the pork chops dry. Dredge each chop in flour, shaking off the excess. Dip in egg, then press firmly into the breadcrumb mixture, coating both sides well.\u003c\/li\u003e\n  \u003cli\u003ePlace the breaded chops on a baking tray. Drizzle or spray generously with olive oil.\u003c\/li\u003e\n  \u003cli\u003eFire up your pizza oven and let it burn down until the floor temperature is around 200-220°C.\u003c\/li\u003e\n  \u003cli\u003eSlide the tray into the pizza oven. Cook for 12-15 minutes, turning once halfway through, until the breadcrumbs are deeply golden and the internal temperature reads 75°C.\u003c\/li\u003e\n  \u003cli\u003eRest for 5 minutes, then serve with lemon wedges and your favourite sides.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545893937536,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-breaded-pork-chops-1276853.jpg?v=1775134499","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-breaded-pork-chops","provider":"Kitchen In The Garden","version":"1.0","type":"link"}