I wanted a breaded pork chop for dinner. Rather than just winging it as I went, I decided to look up a recipe. I was really just trying to see if people usually seared the chops and then finished them in the oven or if they cooked them the whole time on the stove-top, but then I found this recipe from Giada.
You coat the chops in Parmesan cheese. Serious. It totally works and sticks to the chops.
I was very careful to not overcook the chops and they turned out so tender and juicy. The flavorful breading browned up perfectly and added a nice crunchy outside.
I served them with a side of creamy pasta and sliced ciabatta bread and it was delicious.
idea from: Giada
(Printable Recipe) or (Printable with Picture)
4 (1/2-inch thick) boneless pork loin chops
salt and pepper
2 large eggs
3/4 c. freshly grated Parmesan cheese
1 c. Panko bread crumbs
1 tsp. dried parsley
1 tsp. Johnny's Garlic seasoning
1 Tbl. vegetable oil
Whisk the eggs in a shallow dish. Place the bread crumbs, dried parsley and Johnny's Garlic seasoning in another dish and the grated cheese in a third dish. Season the chops with a little salt and generously with pepper. Remember the cheese is salty, so don't add too much salt. Coat the chops completely with the cheese, patting to adhere. Then, dip them in the beaten eggs and last in the bread crumbs, patting to adhere.
Heat oil in a large cast-iron skillet over medium heat. Add the chops, in batches, if necessary. Cook until golden brown and internal temperature reaches 160 degrees on an instant-read thermometer, about 5 minutes per side. Transfer chops to a plate and serve.
Jenn's Notes: You can use Italian seasoned bread crumbs instead of the Panko, parsley and Johnny's Garlic seasoning. I prefer the crunch the Panko gives.
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