Home

Tuesday recipe: Parmesan-Crusted Pork Chops

 Print E-mail
Written by April Yorke   
Monday, 18 May 2009 19:00

Lo, how I have made these, and lo, how they have impressed.

Ingredients

* 2 large eggs
* 1 cup dried Italian-style bread crumbs
* 3/4 cups freshly grated Parmesan
* 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
* Salt and freshly ground black pepper
* 6 tablespoons olive oil
* Lemon wedges, for serving

Directions

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, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Recipe notes:

  • I've never bothered with the pie plates. Regular plates work just fine.
  • I often forget the lemon wedges, so don't worry if you do, too.
  • I tend to ignore the specifications in terms of cuts of meat and buy whatever looks good at the grocery store that day.
  • I don't have a meat thermometer, though I'd like one.
  • I'm pretty sure double-breading anything isn't good for you, so I wouldn't recommend serving this to your more health-conscious dinner guests. 
Comments (0)Add Comment
feedSubscribe to this comment's feed
Write comment
 
 
smaller | bigger
 

security image
Write the displayed characters

busy
 

April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

Other articles by this writer

© 2009 - 2013 Culture Magazine. Design by Web Design Ottawa