Winners were announced in pork cooking contests held during the 25th N.C. Mountain State Fair. The fair runs through Sept. 16 at the WNC Agricultural Center in Fletcher.
The N.C. Pork Council sponsored Monday night’s contest that asked competitors to create dishes using at least four ounces of pork. Dishes ranged from hearty breakfasts to sweet desserts. Sharon Gates’ dish, “Flaky Parmesan Pork Chops,” won over the judges and earned her first place and $200. In second place, Connie Pegg earned $150 for her “Ultimate Pork and Beans.” Susie Zuerner finished third and earned $100 for her “Beyond A Pork Burger.” All three winners are from Buncombe County.
Following is the winning recipe:
- 6 large boneless pork chops
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 3/4 cup corn flakes
Heat the oven to 425 F. Sprinkle pork chops on both sides with salt and pepper. Dip each pork chop in mayonnaise and sprinkle with Parmesan cheese. With rolling pin, crush corn flakes in large sealed plastic bag. Pour crushed flakes into shallow dish. Dip each pork chop into crushed flakes, turning to coat both sides well. Spread aluminum foil on large baking sheet. Place a baking rack on top of foil. Spray rack and foil with cooking spray. Place pork chops on baking rack and set in oven. Bake for 20-30 minutes or until internal temperature of chops is 145 F. A hint of pink remaining inside is fine. Do not overcook. Remove chops from oven and allow to rest 5-10 minutes before serving. Serve with your favorite side dishes and garnish.