Thursday, November 29, 2007

Parmesan-Crusted Pork Chops

Tonight I decided to use up the pork chops that were in the freezer. I've seen many raves about this particular recipe, so I thought it was time to give it a try!

This recipes is a Giada recipe and, as always, was great! The only change I'll make for next time is to cut the pork chops in half lengthwise, so that they are thinner. Matt and I are not huge fans of thick 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

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.

**After browning the chops, I transferred them to a baking dish and cooked them in the oven for 20 minutes at 400 degrees. This helped to crisp the crust and to ensure they were cooked through.**


MrsPresley said...

i don't cook pork often, but these look delicious! so simple too :)

Katie said...

YUM, EriN! Those looks soooo good and juicy!