Thankfully I've learned from my mistake. These turned out so much better the second time around! I felt like the only person in the world who hadn't figured out this pork chop recipe. These are so simple and really great. Dinner was ready in under 20 minutes--a new record! Enjoy.
Parmesan-Encrusted Pork Chops
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 & Pepper
6 tablespoons olive oil, divided
Lemon wedges, for serving
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 if necessary. 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 more oil if necessary. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
- I only needed 3 tablespoons olive oil, but my mom makes these and feels it's necessary for all six. To each his/her own, I suppose.
- Mine took longer than 6 minutes per side. They just didn't get to where I wanted them.
- Last time I omitted the lemon wedges. Tonight I used them, and if you squeeze a little lemon juice on them....yum! Giada has done it again. :-)