For some reason, I always seem to get into this beef-chicken-beef-chicken rut with dinners. I HATE preparing chicken - there is something about the sliminess that really gets to me - but I love eating it, so I end up just sucking it up and dealing with my squeamishness. (Or, I just throw up my hands and grab one of those pre-cooked rotisserie chickens.)
Pork, on the other hand, is still delicious, and I don’t hate touching it. But! I forget about it all the time! I found this recipe a couple of years ago, and now it is my go-to recipe for pork chops. I know I should branch out and try new things every once in a while, but it is hard to do something different when you already have a recipe in your back pocket that blows you out of the water.
Crispy Panko Parmesan Pork Chops
Adapted from The Kitchn
Makes 2 pork chops
- 2 pork chops
- 1/4 cup all-purpose flour
- 2 eggs
- 1/2 cup panko bread crumbs
- 2 tablespoons parmesan cheese
- 1 tablespoon Italian parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- canola oil
Preheat the oven to 375 degF. Line a baking sheet with tin foil.
Set out 3 shallow bowls. In the first bowl, add the all-purpose flour. Lightly beat the eggs in the second bowl. In the final bowl, mix together the panko bread crumbs, parmesan cheese, parsley, salt, and pepper.
Trim the fat off the edges of the pork chops. Dredge them first in the flour, then the eggs, and, finally, coat evenly in the panko mixture. Set coated pork chops aside.
Add about 3 tablespoons of canola oil to a medium-sized frying pan over medium-high heat. Once the oil is hot, add the pork chops to the pan. Check frequently, and once the bottom is browned, flip the pork chop. Once both sides of each pork chop are golden brown, place on the baking sheet.
Cook in the oven until the pork chops reach an internal temperature of 160 degF (about 20 minutes). Let sit for about 5 minutes before serving.
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