Parmesan crusted pork chops
Dinner tonight, October 28, 2019
Great and delicious way to dress up a boring dry pork chop, serve with any kind of salad.
4 servings

3 to 4 boneless pork chops (about 1.5 lbs)
black pepper
1 oz 1 cup parmesan cheese, freshly grated*
2 eggs beaten
1 cup Italian bread crumbs
3 tbsp olive oil for frying

Season the pork chops generously on both sides with salt and pepper.

Set up three bowls, placing the grated parmesan in the first bowl, the eggs in the second, and bread crumbs in the third.

Dip each pork chop into the parmesan, then into the egg, then into the bread crumbs, making sure to shake the excess off after each breading station. This prevents the coating from falling off.

Heat up a skillet over medium heat, then add the olive oil to coat the bottom of the pan.

Pan fry the pork chops for 4-5 minutes on each side, until golden brown and crispy on both sides, with a minimum interior temperature of 145F. Enjoy!

*The pork chops I typically get from the store are 3/4" in thickness, or 1" max. Thickness will affect cooking time, so make sure not to get the double cut or extra thick pork chops here. Thinner is better.

**If possible, use a zester to grate the parmesan. It will give you an ultra light parmesan that will stick well to the pork.

Calories 531kcal
Calories: 531kcal | Carbohydrates: 20g | Protein: 44g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 202mg | Sodium: 546mg | Fiber: 1g | Sugar: 2g
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