We’ve been having a lot of chicken lately, so I decided that pork chops would be good for tonight. Initially, I was going to try the Baked Pork Chops from the All Recipes site. However, the more I thought about it, the more I thought that I’d try something else. I settled for Giada de Laurentis’ Parmesan-Crusted Pork Chops.
I used the following ingredients for this very simple recipe: Pork chops, freshly grated Parmesan cheese, eggs, Italian-style bread crumb, salt and freshly ground pepper.
Making the Parmesan-Crusted Pork Chops
I started by generously sprinkling the pork with salt and pepper. Then, I coated the pork in the Parmesan cheese. Next, I dipped the pork into the beaten eggs. Finally, I coated the pork bread crumbs.
To cook the Parmesan-Crusted Pork Chops, I started by heating olive oil in a large skillet over medium heat. Then, I added the pork chops. I cooked the pork chops until they were golden brown on both sides. This took 6 to 7 minutes per side.
Tonight, I served the pork chops with steamed collards, rigatoni that I had tossed in garlic butter and garnished with chopped parsley. For a treat, I added a chilled Chardonnay. Yum!
Parmesan-Crusted Pork Chops are simple to make and are absolutely delicious
- 2 large eggs
- 1 cup dried Italian-style bread crumbs
- 3/4 cup freshly grated Parmesan cheese
- 4 1/2 to 3/4-inch thick center-cut pork loin chops
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Place the cheese in a pie plate. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another 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 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. Yield: 4 servings.
Since there are only two of us, I had two of the Parmesan-crusted pork chops left over. I decided to bake them in a sauce adapted from the Baked Pork Chops recipe that I mentioned earlier. The sauce was made by combining a can of cream of mushroom soup, 1/3 cup of milk and 1/3 cup of Vermouth. I baked this at 350° F for one hour. The result was delicious!