Potpourri Americana
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Potpourri Americana

I don't have a printer, so I print what I want to print here.
A collection of my personal bookmarks
 
HomeHome  Latest imagesLatest images  RegisterRegister  Log inLog in  

 

 Garlic Parmesan Crusted Pork Chops

Go down 
AuthorMessage
Astraea

Astraea


Number of posts : 2738
Age : 62
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

Garlic Parmesan Crusted  Pork Chops Empty
PostSubject: Garlic Parmesan Crusted Pork Chops   Garlic Parmesan Crusted  Pork Chops EmptyTue Aug 14, 2012 1:56 am

http://www.bigoven.com/recipe/164785/Garlic-Parmesan-Crusted-Pork-Chops
Ingredients

Original recipe makes 4 Servings
4 1/2-inch thickCenter-cut loin pork chops; (bone-in or boneless)
3/4 teaspoonSalt
1/2 teaspoonBlack Pepper
1/2 teaspoonDried rubbed sage
1/2 teaspoonDried thyme
3/4 cupsParmesan cheese; freshly grated
2 largeEggs
1 tablespoonVegetable oil
1 cupDried seasoned bread crumbs; (I use Progresso garlic and herb)
Olive oil; (for shallow frying)
4 large clovesGarlic; peeled and chopped
Lemon wedges; for serving
Parsley sprigs; to garnish
Garlic - Parmesan Crusted Pork Chops Preparation

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
Back to top Go down
https://hydracave.forumotion.com
 
Garlic Parmesan Crusted Pork Chops
Back to top 
Page 1 of 1
 Similar topics
-
» Parmesan Cheese Bowls
» Teriyaki Pork Chops
» Camping Lunch/Dinner
» DIY Vegan Cheese
» Broiled Tilapia Parmesan

Permissions in this forum:You cannot reply to topics in this forum
Potpourri Americana :: Creative Endeavors :: Recipes-
Jump to: