Our landscaping and house cleaning crews were hard at work today – oh wait, that’s us! We needed something substantial for dinner and we had some pork chops thawed in the fridge ready to go.
This is one of our favorite ways to have pork chops. The recipe comes from Giada De Laurentiis’ book Giada’s Family Dinners . E’s mom gave it to me a couple of years ago and I love it. I use it all the time. This was a great way to end a productive day!
Parmesan-Crusted Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cup freshly grated Parmesan cheese
4 (1/2 to 3/4-inch thick) center-cut pork chops
Freshly ground black pepper
6 tablespoons olive oil
Lemon Wedges (I didn’t serve with lemon wedges, because we had pasta with marinara sauce instead)
In a pie plate, whisk the eggs to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in each of 2 large, heavy skillets over medium heat (I only cooked three chops, so I did them all in one pan). Add pork chops to each skillet and cook until golden brown and just cooked through, about 5 minutes per side. Transfer the chops to plates and serve with lemon wedges.