This is a meal for a man.
Take a thick-cut pork chop, dip it into parmesan, a little egg and some Panko, and saute that sucker.
Even my dad would like this one.
My dad’s a hamburger man.
And they have to be my mom’s hamburgers. Dark on the outside, absolutely no pink in the middle. Slap a piece or two of American cheese on it and he’s set.
He doesn’t venture far from the beef.
However, once in a while, pork is acceptable.
So, here’s how I’m going to present these to him.
They will not be called “Parmesan-Crusted Pork Chops.”
I will not use the words saute or Panko or thyme.
That would not fly.
I will not tell him that they are succulent.
I won’t mention that this is probably one of the best-tasting pork chops I’ve ever tasted.
I don’t want to overdo it.
When asked what I’m making for dinner, I’ll simply say “fried pork chops.”
With mashed potatoes. Or french fries.
Just plain old meat and potatoes.
Parmesan-Crusted Pork Chops
adapted from a recipe by Giada De Laurentiis, “Everyday Italian”
- 2 large eggs
- 1 cup Panko (dried Japanese bread crumbs) (may also use Italian-seasoned 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
- Dried thyme, garlic powder and Italian seasonings (optional)
- 6 tablespoons olive oil
In a pie plate, whisk the eggs together. Place the panko in a separate pie plate and season to taste with the thyme, garlic powder and Italian seasonings. Place the grated parmesan on a third plate.
Heat 3 tablespoons of oil in a large skillet over medium-to-high heat.
While the oil is heating, salt and pepper the pork chops. Drop each chop into the parmesan and coat completely, pressing the cheese onto both sides of each chop. Dip the chops into the eggs, then coat well with the Panko.
In batches, cook chops until golden brown and the center reaches 150 degrees, about 6 to 8 minutes per side.