Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV
Serves 6 people
Ingredients:
- 2 cups of bread crumbs
- 2 eggs
- 1 cup of claret wine or dry red wine
- 1/4 cup of olive oil
- 1 large onion (juiced or grated)
- 2 cloves of garlic (juiced or pressed)
- 1/2 small bay leaf (broken into tiny pieces)
- 2 tablespoons of Justin Wilson Steak Sauce
- 1 1/2 teaspoons of Louisiana cayenne hot sauce
- Salt and ground cayenne pepper
- 6 pork chops (roughly 3/4 inch thick)
Instructions:
Preheat the oven to 350 degrees.
Put bread crumbs in a mixing bowl. Into this beat eggs, and add a cup of wine, then the olive oil. Add onion, garlic, and bay leaf. Mix Well!
Then add steak sauce and Louisiana hot sauce, and mix well again. This mixture should be juicy and not dry. Add wine if it seems too dry, and add bread crumbs if too wet. Salt to taste.
Use a casserole dish large enough to lay pork chops in a single layer and deep enough to hold the above mixture. Grease the casserole with olive oil, and pour the dressing in it. Smooth it out, and lay salted, cayenne-peppered pork chops on top.
Bake in the preheated oven until done.
