Have you stopped cooking pork chops because they turn out tough and bland? The key is not to over cook pork. If you’re not sure of times, there are plenty of web sites explaining how long to cook different cuts of pork. The parmesan crust on these chops make them very flavorful and far from bland. If I happen to use a thicker cut chop I finish them off in the oven. Enjoy!
2 large eggs
1 C. dried Italian-style bread crumbs
3/4 C. freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 oz.)
Salt and freshly ground black pepper
6 Tbsp. olive oil
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, cook until golden brown and the center reaches 145 to 150 degrees, about 3 minutes per side. Let chops rest for at least 3 minutes before serving.
2 comments
You’ve done it again. Last night I made the pork chops. They were delicious. I bought a three sectioned glass
relish dish at a yard sale for $1.00. I use this for the 3 dipping ingredients. The pork chops were so good. Lots
of moisture and flavor. I served it with fried potatoes. From the freezer section. I love semi-homemade food.
Anyway they were good!!!
Author
Yes, pork doesn’t have to be boring and dry. Great idea with the relish tray!