Parmesan Pork Chops

B and I both love these Parmesan-crusted pork chops. I’ve made this recipe many times, and each time the pork chops turn out fabulously. They’re super moist on the inside, crispy on the outside, and they have a nice and salty, herby flavor from the Parmesan cheese and the bread crumbs. I really like to serve this with Parmesan basil orzo and sauteed broccoli, but this time I switched it up and made polenta and brussels sprouts.  Really, I think that these would go perfectly with just about anything that you serve them with. Other than that, I don’t have much to say! They really make for a great and easy meat and potatoes meal!

Parmesan Pork Chops
Source: Giada De Laurentiis

I cut this recipe in half to serve two and made a few minor changes. Here’s the recipe as I always make it.

1 egg
1/2 cup Italian bread crumbs
1/4 cup Parmesan, freshly ground in the food processor
2 thin cut, boneless pork chops
Salt and pepper
Extra virgin olive oil

1. Place the cheese into a wide, shallow bowl. Whisk the egg in a second bowl, and place the bread crumbs in a third bowl.

2. Sprinkle the pork chops with salt and pepper. Coat the pork chops in the cheese, then dip them into the egg, and then coat them in the bread crumbs.

3. Heat a drizzle of extra virgin olive oil in a saute pan, and add the pork chops. Cook until golden brown and cooked through, approximately 10-15 minutes.