Tuesday, December 2, 2014

Parmesan and Garlic Crusted Pork Chops

Parmesan and Garlic Crusted Pork Chops
This is a recipe that I tried many years ago from a cook known as Missloinheart. I love the simple ingredients and big flavors! These pork chops have a thin cheesy garlicky crust which seals in the juices.

Another reason I love this recipe is because I can cook this up fairly quickly on the stove top. I just add a couple of equally easy side dishes and dinner is done!

Parmesan and Garlic Crusted Pork Chops
Parmesan and Garlic Crusted Pork Chops

2 large eggs
2 large cloves garlic-crushed
1/4 tsp. each salt & pepper
1 cup dried italian-style bread crumbs
3/4 cup fresh grated parmesan cheese
6 tbls. olive oil, extra virgin
4 center cut boneless pork chops - 1/2" thick

Whisk the eggs, garlic, salt and pepper in a deep pie pan. 
Place the bread crumbs in another deep pie pan.
Place the grated parmesan cheese in a third deep pie pan.
Coat the chops completely with the cheese, patting to adhere.
Then dip the pork chops into the egg/garlic mixture and then into the breadcrumbs.
Coat completely with the breadcrumbs,
pressing the chops into the breadcrumbs to adhere.
Heat 3 tbls. olive oil in a large skillet over medium heat. Add 2 coated pork chops to the skillet and cook until golden brown, about 4- 6 minutes per side.
Remove pork chops to a plate and keep warm.
Then and add another 3 tbls. olive oil to the skillet and cook the last 2 pork chops.
Serve warm.

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