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Parmesan Crusted Pork Chops · KemoNine&#39;s Culinary Notebook
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<h1 class="post-title center m1 sm-mt3" itemprop="name">Parmesan Crusted Pork Chops</h1>
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Published: December 5, 2022 &bull; Last Updated: December 5, 2022
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Chef:
<a href="https://culinary.kemonine.info">KemoNine</a>
&bull;
Category: <a href="https://culinary.kemonine.info/category/dinner/"><span itemprop="recipeCategory">Dinner</span></a>
&bull;
Cuisine: <a href="https://culinary.kemonine.info/cuisine/comfort/"><span itemprop="recipeCuisine">Comfort</span></a>
</div>
<div class="clearfix mt3">
<div class="tags">
<p class="clearfix">Tags:
<a href="https://culinary.kemonine.info/tags/pork/"><span itemprop="keyword">Pork</span></a>
</p>
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<div class="sm-col sm-col-6 lg-col-6 recipeItems">
<h4 class="blue mt0 mb2 xs-center">Ingredients</h4>
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<div class="input-title">1 egg</div>
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<div class="input-title">1 tablespoon water</div>
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<div class="input-title">1/4 cup Progresso™ Italian style bread crumbs</div>
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<div class="input-title">1/3 cup grated Parmesan cheese</div>
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<div class="input-title">4 boneless pork loin chops, 3/4 inch thick (4 to 5 oz each)</div>
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<div class="input-title">1 tablespoon olive oil</div>
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<div class="input-title">Heat oven to 400°F. Line 15x10x1-inch pan with foil; place cooling rack in pan.</div>
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<div class="input-title">In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.</div>
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<div class="input-title">Dip each pork chop into egg mixture; coat with bread crumb mixture.</div>
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<div class="input-title">In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 1 to 2 minutes, turning once, until golden brown. Place pork chops in pan.</div>
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<div class="input-title">Bake 13 to 18 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 145°F.</div>
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<div class="sm-col-8 mx-auto" itemprop="description"><h2 id="notes">Notes</h2>
<ul>
<li>The double-dipping of the pork into the egg, then the cheesy crumbs, ensures the coating will stick to the meat. You can stir in a teaspoon of Dijon mustard to the egg or 1/2 to 1 teaspoon crushed dried herbs if you only have regular bread crumbs or plain panko.</li>
<li>Browning the pork chops in the skillet helps give a headstart to baking in the oven.</li>
<li>The thinner the pork chops, the quicker they will cook. Be sure to start checking doneness in the beginning of the bake range so that the pork is not overdone.</li>
<li>A finely grated Parmesan creates a more even coating, but you could also use a coarser shred for a cheesier crust.</li>
<li>You could sub in center-cut bone-in chops for the pork cutlets but look for the thicker chops. Bake until pork is no longer pink in center and meat thermometer inserted in center reads 145°F. The technique for browning the meat in a hot skillet first, then finishing it in a hot oven is a restaurant technique that ensures you don’t overcook the pork.</li>
</ul>
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<h3 class="blue mt0 mb2 xs-center center">Inspiration & Resources</h3>
<ul class="center">
<li><a href="https://www.pillsbury.com/recipes/parmesan-crusted-pork-chops/cea1f1cd-352f-499f-aa1c-3b428a436297" target="_blank" rel="noopener me">Pillsbury</a></li>
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<figcaption>
<p><b>Pictured:</b> A large, raw pork chopo. The image was obtained from Unsplash at https://unsplash.com/photos/fuNT1gJn68Y</p>
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