Friday, January 21, 2011

Parmesan Crusted Pork Chops

I’m not really the type of person who strays from the norm. My husband, however, loves pork chops and lots of red meat. I do not. I try not to cook it since I know usually how awful it is for you (and I already have high cholesterol. He probably would prefer any other type of meat over chicken, but I’m a chicken girl at heart. I do try new things once in a while so that he can get his meat fix (besides chicken of course). This time the recipe was actually really good! The crunchiness of the crust on the pork chops was perfectly flavored and went really well with the mashed potatoes and corn we also had for dinner. This is such a classic food and in the winter you really have to get creative with how to cook meat not on the grill. Zero degree temperatures = nobody wants to even BE outside. This will sure warm your kitchen up .. and your bellies too!

Parmesan Crusted Pork Chops
Adapted from: All Recipes
Serves: 3-4

¼ cup all-purpose flour
Dash salt and pepper
¾ cup soft bread crumbs
½ cup grated parmesan cheese
2 tsp rubbed sage
½ tsp grated lemon zest
1 egg, lightly beaten
4 boneless pork chops
1 Tbsp canola oil
1 Tbsp butter

In a pie dish, combine the flour, salt and pepper. In another pie dish, combine the bread crumbs, cheese, sage and lemon peel. Place egg in a small bowl. Coat the pork chops with flour, dip in egg and then coat with bread crumb mixture. Let stand for 5 minutes.

Meanwhile, preheat oven to 425˚F and grease a 9x13 baking dish. In a skillet, lightly brown the chops in the oil and butter on medium heat. Cook about 2 minutes on each side and transfer to the greased baking dish. Bake, uncovered, for 10-15 minutes or until cooked throughout and juices run clear. A meat thermometer should read 160˚F.

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