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!
Check out more interesting articles and recipes from April Jones:
Chicken Salad with Champagne Mayonnaise
I usually make
chicken salad out of one of the breast pieces – it makes just enough and I love
to 'much' on it while I’m writing. So, just to prove to you that I’m not out of
my mind, I'm sharing my favorite Chicken Salad recipe. You’ll only need one appliance – your blender -and your skillet!
Cranberry-Orange-Banana-Spinach - Green Smoothie
From this recipe you can add different types of greens, different
vegetables, more fruit or less and so on. Blend up a big batch and take with you to work or keep in a container in
the fridge to drink on through out the day.
Juicing For Health - Can
green smoothies stop junk food cravings?
Drinking whole raw foods blended in to a nice smooth
drink can help overcome addictive cravings for coffee
and donuts. Drinking a green smoothie is taking the
first step to replacing a bad eating habit with a better one.
Juicing vs. Blending
Is it better to juice or blend? There is always a lot of discussion
among my friends about whether they should juice fresh produce or
blend whole foods.
Zesty Prime Rib Steak with Chimichurri
It takes less than a couple of minutes to blend a fantastic chimichurri
or roasted red pepper sauce for a tasty bit of beef (that you seared and
roasted in your cast iron skillet!)
