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
Adapted from Giada DeLaurentiis
2 large eggs
1 cup Italian style breadcrumbs or plain breadcrumbs + 2 tsp. Italian seasoning
3/4 cup grated Romano or Parmesan cheese
4 (1/2-3/4″ thick) boneless pork chops
3 Tbsp. olive oil
Lemon wedges, for serving
Whisk together the eggs in a pie plate or large shallow bowl. Place the breadcrumbs in a second bowl (if using unseasoned breadcrumbs, also add salt and pepper in addition to the Italian seasoning) and the cheese in a third.
Season the pork chops with salt and pepper. Dredge each first in the cheese, patting to adhere, and then in the egg, and finally in the breadcrumbs, coating completely.
Place a large nonstick or cast iron skillet over medium-high heat with the oil. Once hot, add the pork chops until they reach an internal temperature of 140-150º, about 5 minutes per side. Serve with lemon wedges.
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