Too often when i think of pork chops, I think of just that: pork chops. Connotations of a grey colored cut of meat with not much to offer in terms of taste or appearance come to mind. Often times I forget about the variations in cuts, preparations, and techniques for cooking, grilling, and baking them. This dinner I put together was a good reminder that for just a few bucks, our whole family could enjoy a terrific and nutritious meal featuring nothing other than, pork chops. If you’re looking for flavor, ease, and a crowd pleaser at tonight’s dinner table, these Parmesan-Crusted Pork Chops will fit the bill on all accounts.
In our kitchen, we have grown fond of thinly cut pork chops – they’re so easy to work with and they cook quickly.
The lemon garnish used with this recipe adds more than curb appeal. Combined with the grated Parmesan, its extra zing helps a once ordinary pork chop transcend do completely new level. Although it has a distinct light taste of pork, the saute process along with the light coating and lemon combine to make this dish vaguely reminiscent of chicken picatta.
Perhaps the best part of this meal, for our family, were the unanimous thumbs-up signals received from our kids. All around the dinner table, the consensus was that this pork chop recipe is an all around winner. I hope you will give it a try and as as always, let us know your thoughts.
Never Miss Another Platter Talk Recipe
Parmesan-Crusted Pork Chops
- 3 large eggs
- 2 cups dried Italian-style bread crumbs
- 1.5 cups freshly grated Parmesan
- 1 lb. thinly cut boneless pork chops
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges for serving
Beat the eggs in a small bowl
Place the bread crumbs in another small bowl.
Place the cheese in a third small bowl.
Sprinkle the pork chops generously with salt and pepper.
Using standard breading procedure, perform the following:
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 high heat.
Add pork chops, in batches if necessary, and cook until golden brown and the centers are done.
Transfer the chops to pre-warmed plates and serve with lemon wedges.