Last night I made parm chops, recipe given to me by Bdiggety:
- Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating: (not shown)
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
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. 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. Transfer the chops to plates and serve with lemon wedges.
B makes the following changes to this recipe: Instead of Italian-style bread crumbs, she uses Panko breadcrumbs and put in a couple teaspoons of Italian seasoning. She also bakes them at 350 for about 20-30 minutes instead of frying them.
Poppy makes the following changes: I didn’t have Panko so I used extra crispy Shake ‘N Bake to which I added Italian seasoning. I also didn’t use the second egg yolk, because I just didn’t see the need. I also didn’t read the directions and dipped the chop in egg before coating it with parm. I pan fried mine because I love fried chops, but B’s suggestion is so much healthier… **I’m confused by the recipe saying I need 6 T oil, so I just used the 3 T as instructed.
MAN, those chops were tasty. I was so anxious to eat them that I didn’t bother with photos (and I was thinking of Bearette too, who probably skipped this post. Sorry, sweetie.)