Meat fried in cheese. Could one dream of something more satisfying?
At my local Fine Fare, I’m always finding surprisingly great deals on pretty decent cuts of pork. At such a cheap price, I can make dinner for myself and the beau, as well as get an additional lunch or two made for the week. I normally make these with some roasted brussels sprouts and wild rice, but I’m typing this post up while concurrently editing photos, thinking to myself, “How good would these be with some white gravy?”
Perhaps one of my subconscious life goals is to succumb to a heart attack before I turn thirty-two.
Okay, okay, maybe I’ll just stick to coating these bad boys with parmesan first before I walk too far down the road of clogged arteries.
Parmesan-Crusted Pork Chops
(Serves 3 – 4)
– 3 – 4 pork chops, boneless and center cut, 3/4″ – 1″ inch thick
– 2 eggs
– 1/4 cup grated parmesan cheese
– 1/2 cup panko breadcrumbs
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 tablespoon vegetable oil
1.) Crack eggs into a large shallow dish, whisk, and set aside. Place breadcrumbs and parmesan cheese into individual shallow dishes. Mix garlic powder with the breadcrumbs.
2.) Dredge pork chops in parmesan cheese, being sure to evenly coat each side. Dip pork chops in egg mixture. Dredge pork chops in breadcrumbs, being sure to evenly coat each side. Set aside.
3.) Add oil to a large frying pan (preferably cast iron) and heat over medium-high heat. Add pork chops and lower heat to medium. Cook chops on each side for approximately 5 – 6 minutes or until golden brown. If using a meat thermometer, cook to at least 145° F and no more than 160° F; allow to rest for three minutes after removing from heat. If not using a meat thermometer, cut chops to insure they are no longer pink in the middle.
4.) Remove from heat; add salt and pepper to taste. Serve immediately.