Tuesday, August 7, 2007

Parmesan-Crusted Pork Chops

This recipe is from Everday Italian. I definately had the oil too hot and the parmesan got a tad bit dark (ok maybe really dark), but that's okay because I like it that way. To get them to come up to temperature without burning more I put them in the oven for 15 or so minutes at 350.

By: Giada De Laurentiis


  • 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 the pork 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.

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