Crunchy Pork Chops

The Parmesan cheese in the breading adds all the saltiness you will need.

Pork can be a tricky meat to cook. Today’s pork is so lean and can dry out quickly if you don’t give them some help. Pounding down the thickness means quicker cook times, and a crunchy coating helps keep the chop stay moist.

SOFTWARE

·       4 pork chops, boneless

·       1 egg

·       1 c. Panko

·       1 c. Parmesan cheese, shredded

·       1 t. freshly ground black pepper

·       1 T. olive oil

METHOD

1.       Heat the oven to 400 degrees.

2.       Pound down the pork chops to about 1/4 inch thickness.

3.       In a medium bowl, whisk the egg.

4.       In a large bowl, mix the Panko, cheese, and pepper.

5.       Dip a pork chop in the egg, then into the Panko mix, pressing to make dure is adheres. Set each one on a plate and continue until all have been coated.

6.       Place a wire rack over a sheet pan.

7.       In a large skillet over medium high heat, warm up the oil until shimmering.

8.       Place one or two of the chops in the skillet. No crowding please.

9.       Fry each side for 1-2 minutes or until brown.

10.   Place each chop on the wire rack. When all have browned, place the sheet pan in the oven and bake for 5 to 6 minutes. If you have a probe thermometer, the chops are done when they reach an interal temperature of 145 degrees.

11.   Plate and enjoy.

VARIANTS

Could you use bone-in? Yes, but pounding down a bone-in chop is tricky. If you have a good butcher, see if they will cut your chops to 1/4 inch thickness. No pounding. The photo shows a cherry tomato sauce, which goes really well with the chops. In a skillet over medium heat, cook halved cherry tomatoes with some olive oil, a splash of red wine vinegar, and salt and pepper until it reaches a consistency you like.