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A couple of weeks ago, our local grocery
store chain had the mega pork sale that I eagerly await a couple of
times a year. I'm salivating now, as I think about it, because I can
cram my freezer with one-inch thick chops for next to nothing. When
I read the flyer ad on Wednesday, I was nearly giddy with excitement
(clearly I need to get out more). I planned my schedule for the next
day, making certain I factored in some quality time in the meat section.
As I made my way through the aisles, I
began to feel a mounting excitement - the thought of pork chops just
waiting for my moment of unbridled kitchen creativity was almost
more than I could stand! I'm not kidding - my husband thinks I'm
nuts! I can wax philosophical about my shopping trip, but all you
really need to know is that I wiped out every package they had. I'm
pretty sure I didn't endear myself to the other customers who were
anxiously awaiting their shopping trips . . . but . . . oh well! I
bought enough chops to last us for months.
Parmesan Crusted Pork Chops Recipe:
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min
4 (1-inch thick) pork chops
1 tablespoon ground coriander
black pepper to taste.
2 cups Panko bread crumbs or your favorite
1 cup shredded Parmesan cheese
1 cup all-purpose
flour (for dredging)
1/4 cup water
Canola oil for frying
Preheat oven to 400 degrees F. Adjust oven rack to center position.
Rinse the pork chops, dry with a paper towel, and rub the coriander, salt, and pepper on
each side. Place them into a re-sealable plastic bag and refrigerate for approximately 3 hours.
In a shallow pie plate, combine the Panko bread crumbs with the Parmesan cheese; set aside.
In another shallow pie plate, combine flour, salt, and pepper; set aside.
In an additional shallow pie plate, lightly beat the eggs with 1/4 cup water; set aside.
Dredge both sides of each pork chop in the flour mixture, dip the pork chops in the egg wash, and then dredge them in the bread crumb mixture, pressing the crumbs onto both sides of the
pork chops. Repeat this process for all the chops. Place in the refrigerator and let them rest approximately 15 minutes before frying (this will help make the crust adhere to the pork chops).
In a large
frying pan or
cast-iron skillet over medium-high heat, add approximately 1/2 inch of canola oil (not too much - you're not deep frying), and heat to
approximately 350 degrees F. NOTE: Here's a trick - rather than dragging out the thermometer to check the oil temperature, take a wooden
spoon and stick the tip of the handle in the middle of the skillet. If the oil begins to bubble around the spoon handle tip, your oil is
ready to go. Check the temperature on the outer edges also.
When the oil is hot, gently place each prepared pork
chop in the skillet and fry for approximately 7 minutes or until a
golden crust forms. Gently turn over the pork chops (with the
parmesan cheese in the crust mixture, it may make the chop stick to
the bottom of the pan), and fry the other side for approximately 7
minutes. Remove from the skillet and place the browned pork chops on
a baking sheet that has a rack on it.
Place the pork chops in the oven and bake for 10
minutes or until the internal temperature reaches a temperature of 155°F on a
meat thermometer. Remove from oven and let them rest for approximately 5 minutes to allow the juices to redistribute into the chops.
Note: If your chops are less than 1-inch thick, decrease the frying time by approximately 1 minute per 1/4-inch of meat.
Serve with some sautéed asparagus and some rice.
Makes 4 servings.
Since you went to all the
trouble to make this fabulous meal, everyone else has to do the
dishes. House rules!
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