Brown. Beautiful. Crispy. Parmesan. Pork. What else could you possibly want in the star of your dinner? I just love making these, and you won’t believe how delicious this dish is. It’s absurdly easy, and I assure you, there will be lots of “mmm”s going around the table. As far as cooking the dish, all I have to say is make sure you use a good quality parmesan cheese and also take care not to overcook the pork. A good quality instant read thermometer is pretty important here. If you want some extra security against dryness, you could brine your pork ahead of time, otherwise, I suggest you don’t cook your pork beyond 155 (it will rise to 160 during resting). You could even go to 150 if it doesn’t freak you out too much. Here’s how to make them:
1.5 lbs pork chops, boneless, fat trimmed (4 servings)
1 oz (1 cup) parmesan cheese, grated
1 cup italian bread crumbs
2-3 tbsp olive oil
salt and pepper
Preheat the oven to 400 degrees F.
Set up three bowls, placing the grated parmesan in the first bowl, the eggs in the second, and bread crumbs in the third. Whisk to blend the eggs.
Season the pork chops generously on both sides with salt and pepper. Dip in the parmesan, pressing down on the cheese to help it adhere a bit:
Next, dip it in the egg. Make sure to let the excess egg drip off pretty well (if you’ve ever had breading fall off on you during/after cooking, it’s because you didn’t let it drip off well). Last, dip the pork chop in the bread crumb. Repeat with the other 3 pork chops.
Heat up a skillet over medium high heat. Add enough olive oil to coat the bottom of the pan, and brown the pork chops for 2 minutes on each side, then finish in the oven for 5 minutes until the interior reaches 155 on an instant read thermometer. If your pork chops are smaller or bigger, this time will vary a little bit, so make sure you use that thermometer for perfectly cooked meat. Enjoy!