Parmesan-Crusted Pork Chops
- 3/4 Cup grated Parmesan*
- 2 large eggs, whisked
- 1 Cup Italian style bread crumbs**
- 4 porkchops (1/2 - 3/4" thick) - bone-in or boneless***
- salt & pepper to taste
- 6 Tblsp olive oil
- Lay out 3 pie plates (or other similar size container with sides). Place Parmesan cheese, whisked eggs and bread crumbs in 3 separate pie plates (one ingredient in each container).
- Sprinkle pork chops with salt & pepper on both sides.
- Coat pork chops with parmesan cheese on both sides; pat to adhere.
- Dip chops into eggs, turn to coat both sides.
- Dredge pork chops in bread crumbs; turn to coat both sides. Pat to adhere.
- Heat 3 T oil in large skillet over medium heat. Add chops in batches if necessary; cook until golden brown and center reaches 150° (~6 minutes per side; longer for thicker chops). (DO NOT try to "hurry" this up by raising the heat; the pork chops will scorch on the outside and be underdone inside.)
- Transfer to plate; serve.
* The original recipe calls for freshly grated Parmesan, but I rarely use it because of the expense; the recipe is wonderful either way.
** Regular bread crumbs with 1 Tblsp Italian seasoning mixed in works fine.
*** I've used both bone-in and boneless pork chops with great success.
My digital probe thermometer and my long-handled tongs are essential tools for this recipe. The recipe is easily cut in half for our family. We find 2 pork chops is more than enough meat for 2 adults and 2 young children and often have about 1/2 pork chop for leftovers.
This recipe is linked to:
Kitchen Tip Tuesday @ Tammy's Recipes
Tempt My Tummy @ Blessed With Grace and
Tasty Tuesday @ Balancing Beauty & Bedlam