Tuesday, June 14, 2011

Parmesan Crusted Pork Chops

I made these delicious Parmesan Crusted Pork Chops for lunch today and served it with Olive and Tomato Pasta.  That recipe will appear here tomorrow.  If the pork chops won't be served right away place them on a cooling rack over a cookie sheet in a 200 degree oven.  If you place them directly onto the cookie sheet they tend to lose that wonder crunchy crust.

Serves 2--can be doubled etc...

  • 2 boneless pork chops
  • 1/4 c grated Parmesan
  • 1/2 c bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1/2 c. flour
  • 1/4 c. olive or canola oil (I prefer olive oil)

Pound the pork chops to about 1/2" thickness.  I do this between two layers of plastic wrap on a cutting board.  If you don't have a mallet use a heavy pot or pan instead.  In three plates prep your dredging.
Flour on one plate, beaten egg on another.  In the last plate combine the bread crumbs, salt, pepper and Parmesan cheese.  Dip the pork chops first in the flour, then in the egg and lastly, into the bread crumb mixture.  Make sure the chops get coated well in each step.

Heat a large frying pan over high-medium or low-high, heat.  Fry the pork chops until they are golden brown on each side.  It should not take more than about 3-4 minutes per side.

Serve these with pasta, sauteed veggies or Parmesan Garlic Potatoes.

No comments:

Post a Comment