This is actually a recipe for boneless, skinless chicken breasts, but I figured it would work just as well for pork chops. It’s a pretty similar recipe to the parmesan crusted pork chops we make sometimes but I enjoyed this one even more. When we make the parmesan crusted pork chops, I feel like most of the cheese falls off when I dip the pork in the egg. That’s why I liked that the parmesan was grated and mixed with the breadcrumbs here and was the last thing the pork chops were dredged in. The parmesan flavor really comes through on this one!
adapted from Ina Garten, FoodNetwork.com
4 to 6 boneless pork chops
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the pork chops on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook pork chops on medium-high heat for about 4 minutes on each side, until cooked through. Add more butter and oil and cook the remaining pork chops, if necessary.