Thursday, April 11, 2013

Parmesan-Crusted Pork Chops

I thought I hated pork chops until I made this recipe. Which probably means that the ones I've had previously were just dry and awful and I blamed all of pork chop kind. Sorry pork chops. It turns out if you don't overcook them, they're not half bad. And if you coat them in parmesan and bread crumbs, they're actually quite good. Who knew.

Yield: 4 servings

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

1.      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.
2.      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.
3.      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 150º F., about 6 minutes per side.
4.      Transfer the chops to plates and serve with lemon wedges.

raw pork chop sprinkled with salt and pepper
coated with parmesan
dipped in egg
coated with bread crumbs
pan frying
parmesan crusted pork chops

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