I love a good pork chop. I love an easy recipe. Giada provided a great recipe – thank you, you hot Italian mama!
Serves: 4
Ingredients
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2 large eggs
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1 cup dried Italian-style bread crumbs (Jen’s Note: Only need 1/2 cup)
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3/4 cups freshly grated Parmesan (Jen’s Note: Only need 1/2 cup)
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4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) (Jen’s Note: I had some really think pork chops from Costco, so I filleted them and am glad I did because the thinner chop allowed for a juicier and more tender dish)
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Salt and freshly ground black pepper
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6 tablespoons olive oil
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Lemon wedges, for serving
Directions
- 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. (Jen’s Note: If you
- 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.
Jen’s Additional Notes:
1. You HAVE to serve with lemon. The burst of citrus is what really makes this dish. And don’t just supply a tiny little lemon wedge, trust me that you’re going to want to squeeze a healthy size lemon wedge on your pork chop – my husband was dying over how flavorful it was too!
2. Recommend that you serve with mashed potatoes. Rice just doesn’t cut it for this recipe… you really want to serve with mashed potatoes and no gravy needed, just a pad of butter. I’m a salad fanatic too, so I loved this with a big cesar salad with fresh croutons.
I’ll see you at the table!
