I’m Back! What a whirlwind month it has been! From packing a house, to vacationing in beautiful Morocco, to moving a big house into a tiny apartment…. I’ve fallen behind on all my recipe creations and blog post. But alas, the foodie has returned with a renewed passion for all things food, fitness, and fun. I have a fabulous, and EASY, recipe to share with all of you today! My Panko Parmesean Crusted Pork Chops. I got inspired by one of my favorite chefs, Giada, and decided to take her concept and elevate to another level.
I served mine with a simple asparagus, mushroom, and shallot vegetable medley. Just chop and drop and sauté until the vegetables are soft and tender. I like having a light side on a heartier dish like this.
If you need help or demonstration, here is a video link of Giada making her version of this dish. Just substitute the panko and follow along with my recipe! You can use this tutorial and method for any protein! Substitute chicken, fish, or beef!
- 1 Cup Panko Bread Crumbs
- 2 Large Eggs
- ½ cup Grated Parmesan Cheese
- 4 Thick cut Pork Chops
- 6 TB Olive Oil
- Zest of 1 Lemon
- Whisk the eggs in a shallow dish to blend. Place the bread crumbs, parmesean, lemon zest, and a pinch of S&P in another dish. Stir to combine.
- Sprinkle the pork chops generously with salt and pepper. Dip the chops into the eggs, then coat completely with the bread crumbs mixture, 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.