Wednesday, September 21, 2011

Parmesan-Crusted Pork Chops!

Last night we had pork chops for dinner and this recipe is by far our FAVORITE way to have them! They aren't dry at all and are so yummy and really easy to make. That Giada really knows what she is doing! :)

I forgot to put my EVOO bottle in the picture of ingredients and I usually don't use the lemon wedges and to be honest it doesn't really make that big of difference in the meal its still delicious!

Also, when I bread them instead of having three separate plates I just use two. One for the eggs and one for the parmesan cheese and italian breadcrumbs~I just mix them together. I used to do it separate but somewhere along the way I decided to mix it and it turns out the same so its one less dish that needs to be washed!

Parmesan-Crusted Pork Chops


  • 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 thepork 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.

I almost always make this meal with Velvetta Shells and Green Beans. Try it. Trust me you will LOVE it!