Parmesan Crusted Pork Chops

 

4 1/2 inch thick pork chops (bone-in or boneless)

3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 cup Parmesan cheese; freshly grated
2 large eggs
1 T. vegetable oil
1 1/2 cups Italian style bread crumbs
Olive oil; (for shallow frying)

 

1. Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

2. Pat the pork chops dry with paper towels. Combine salt, pepper, garlic powder, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers.

3. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere.

4. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating.

5. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

6. Heat a large heavy-bottomed skillet over medium heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: