Another Recipe Revisited
October 4, 2007
Since I’m going back through some of my favorite recipes, this one had to be on the list of things to make again soon. I think I’ve only made this once before, but I remembered it being very good and very easy. So it made it’s way onto this week’s menu. My husband nor I have ever really been big fans of pork chops, at least the way our mothers made them, but this recipe is a keeper for both of us. It really takes no time at all and requires few ingredients to make. Very easy for a weeknight meal.
Parmesan Crusted Pork Chops
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
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.
Original Source: foodnetwork.com