Not Just Your Average Pork-Chop

pork-chopOh pork, how I love thee (if it is fully cooked.) Growing up we had pork for dinner several times a week. My mom served it in all sorts of ways. Braised, boiled, roasted, pan fried, and many more. Regardless of how my mom prepared it, it was always delicious. These days as I prepare meals for my family, I like to incorporate pork dishes at least once a week. The most recent recipe I made calling for pork was Parmesan-Lemon Pork, my aunt shared this recipe with me, it is now one of my favorites.

Parmesan-Lemon Pork is coated in crispy panko with Parmesan cheese, this dish goes well with cheese tortellini tossed in a Parmesan garlic sauce, I also make a spinach salad to go along with it.

Parmesan-Lemon Pork is an Italian version of pork-chops. The pork is pounded thin before dipping in beaten eggs and coated in a panko and Parmesan coating. It’s then pan fried and kept in a warm oven until all pork has been cooked and ready to serve. It is such a simple dish, it is wonderful for a weeknight but still elegant enough for company, or an at-home date-night. Your family, or guests will be sure to ask for seconds, and the recipe to take home.

Parmesan-Lemon Pork

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan cheese
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.
Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.

Lightly beat the eggs in another large shallow bowl.

Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then coat the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges.———————————————————————————————————————————————————————
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Comments

  1. Bettany says:

    Yum! I’ve been looking for a good baked pork chop recipe!

  2. Holy moly that looks good! I usually don’t do a lot of pork but I would make an exception for these!

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