Parmesean Crusted Pork Chops

Pork chops. They were out of the freezer and thawing out, so I flipped through some cookbooks to see what I could come up with.

Giada DeLaurentiis had an easy looking recipe for Parmesan Crusted Pork Chops, so I decided to give it a try. This recipe comes from her book, Giada's Family Dinners.

I liked that this recipe was simple and easy to get together and it produced some delicious pork chops. The meat was tender and I really enjoyed the little bit of crust that the coating of fresh Parmesan cheese gave to it. Even the kids enjoyed them, so that's a plus, too.


The boys and I love a little bit of honey with our pork chops, so that's what you see on the plate in the photo. And as a side note, I usually do serve some sort of starch with dinner, but I don't eat it because I like to save my WW points for dessert! Yup...always thinking! :o)


Parmesan Crusted Pork Chops
Source: Giada DeLaurentiis

• 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.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.