Simple Parmesan-Crusted Pork Chops Recipe

Simple Parmesan-Crusted Pork Chops Recipe

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Simple Parmesan-Crusted Pork Chops Recipe

Very tasty and simple to make. Great choice for dinner! I Absolutely Love this recipe. The flavor is awesome and at the same time it’s really tender. One of my Favorite recipes. Liked the taste and ease of preparation.  It was also easy to cut recipe in half and only have to make 2 servings.  Will make frequently!

How To Make Parmesan-Crusted Pork Chops

Browning the pork chops in the skillet helps give a headstart to baking in the oven.

The thinner the pork chops, the quicker they will cook. Be sure to start checking doneness in the beginning of the bake range so that the pork is not overdone.

A finely grated Parmesan creates a more even coating, but you could also use a coarser shred for a cheesier crust.

You could sub in center-cut bone-in chops for the pork cutlets but look for the thicker chops. Bake until pork is no longer pink in center and meat thermometer inserted in center reads 145°F. The technique for browning the meat in a hot skillet first, then finishing it in a hot oven is a restaurant technique that ensures you don’t overcook the pork.

Ingredients

1 egg

1 tablespoon water

1/4 cup Progresso™ Italian style bread crumbs

1/3 cup grated Parmesan cheese

4 boneless pork loin chops, 3/4 inch thick (4 to 5 oz each)

1 tablespoon olive oil

Instruction:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; place cooling rack in pan.
  • In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.
  • Dip each pork chop into egg mixture; coat with bread crumb mixture.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 1 to 2 minutes, turning once, until golden brown. Place pork chops in pan.
  • Bake 13 to 18 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 145°F.
  • The double-dipping of the pork into the egg, then the cheesy crumbs, ensures the coating will stick to the meat. You can stir in a teaspoon of Dijon mustard to the egg or 1/2 to 1 teaspoon crushed dried herbs if you only have regular bread crumbs or plain panko.