Parmesan-Crusted Pork Chops
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- Prep 10 min
- Total30 min
Think pork chops are hard to make? Think again! With this easy recipe, you can have a delicious pork chop dinner on the table in 30 minutes with only 5 ingredients.
cup Progresso™ Italian style bread crumbs
cup grated Parmesan cheese
boneless pork loin chops, 3/4 inch thick (4 to 5 oz each)
tablespoon olive oil
- 1Heat oven to 400°F. Line 15x10x1-inch pan with foil; place cooling rack in pan.
- 2In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.
- 3Dip each pork chop into egg mixture; coat with bread crumb mixture.
- 4In 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.
- 5Bake 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.
- 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.
More About This Recipe
- Pork chops are a great protein alternative when you need a break from chicken. But because they’re so lean, they’re often overcooked—leading to sad, dry pork chop meals that no one enjoys. When you’re looking for a way to jazz up those cuts of “the other white meat,” that are juicy and extra flavorful, look no further than this recipe. A crispy Parmesan crust adds tons of flavor without any extra fuss. Don’t believe us? This recipe is ready in half an hour! If you bought your chops in bulk, you’re in luck: Ourstep-by-step guide to cooking pork chops will teach you how to make juicy, flavorful pork chops every time, with easy instructions for every cooking method—like slow-cooked, grilled, pan-fried, brined and more. Say goodbye to boring pork chops!
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