Baked Herbed Pork Strips
20 May 2009
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This week I chose dill weed as “the herb of the week” to have some fun cooking with a new flavor… here’s the first experiment. It’s a fun twist on the usual chicken fingers or fish sticks. We all grew up with strips of breaded goodness just perfect for dipping into sauces – now we can do it with the other white meat. And plus eating “Baked Herbed Pork Strips” just plain sounds a lot classier than “fish sticks.”
- 1 package thin pork chops
- 1/2 cup panko breadcrumbs
- 2 tbs dill weed
- 1 tbs paprika
- 1 tbs parsley
- 1 egg
- 1/2 cup flour
- 1 tbs garlic salt
- Preheat oven to 375F.
- Unwrap thin porkchops and with a sharp serrated knife, slice into strips and set aside.
- Line up three bowls on the counter. In one bowl crack and beat one egg.
- In the second bowl pour flour
- In the third bowl, combine panko bread crumbs, garlic salt, paprika, parsley and dill weed.
- Coat pork strips first in flour, then dredge in egg and then coat thoroughly in herb-bread crumb mix.
- Line pork strips on a tin foil lined baking sheet and set them to bake for 15-20 minutes or so.
- Check on the strips by cutting into the thickest one after 15 minutes and remove when white all the way through.
Let pork strips cool and serve with your favorite dipping sauce. 
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