Yield:4 servings
Level:Easy
Ingredients
- 2 large eggs
- 1 cup dried Italian-style bread crumbs*
- 3/4 cups freshly grated Parmesan
- 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
- Salt and freshly ground black pepper
- 6 tablespoons olive oil
- Lemon wedges, for serving
*If you don't have bread crumbs (which I never do), make your own. Toast a couple pieces of bread (gluten free or sprouted grain) then put in a mini processor or blender to make crumbs. Add salt, pepper, fresh Italian parsley or dried and some garlic powder to make it Italian).
Directions
Whisk the eggs in a pie plate 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. Then, dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side (if they are thick chops, if thinner make sure not to cook that long otherwise they will dry up, more like 3 minutes on each side). Transfer the chops to plates and serve with lemon wedges. (lemon adds a lot to these, I would strongly suggest squeezing FRESH lemon juice over the chops right before eating).
Recipe courtesy of Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Personal Chef
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe.html?oc=linkback
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