Parmesan Pork Chops



Another day, another pork chop.

We are pretty limited with both our freezer and fridge selections at the moment, so I needed something simple and with common ingredients for tonight’s dinner. I decided to just use Giada’s extremely basic, easy recipe for Parmesan pork chops. I used Romano instead of Parmesan because that is the cheese I always have on hand (I prefer it). These come together very quickly and are an extremely easy weeknight meal.  I recommend pounding your pork chops if they are too thick, or else you risk an overdone (ahem, burnt) crust and an underdone pork chop.

I made a really simple salad of baby romaine and grape tomatoes tossed with lemon vinaigrette. All I did for that was crush a clove of garlic, squeeze the juice out of one lemon, and add extra virgin olive oil, salt and pepper. I let it sit while I made the rest of the meal to marry the flavors and plucked the garlic clove out before tossing with the greens.

Parmesan Pork Chops

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