Parmesan Crusted Pork Chops - middleeastsector
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Parmesan Crusted Pork Chops


If you ask me, it doesn’t get much better than a pork (or chicken or veal!) cutlet. A cutlet is basically an adult chicken tender that you eat with a fork or knife (unless you’re my 9-year-old, who still insists on eating with her hands). What makes it so good is all in the breading — panko breadcrumbs give cutlets the crispiest exterior — and also how the meat is prepared. For this pork cutlet, you’ll lightly pound the pork chop just thin enough to let all that crispy breading shine without losing the structure of the chop.

The thing that makes this cutlet particularly good? The addition of finely grated Parmesan cheese. At first I just used the cheese in place of flour in the breading procedure, but it wasn’t enough! So I added Parmesan to the breadcrumb mixture as well. It gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet. Serve it with a salad and piparra peppers or a lemon wedge.



4 boneless pork chops, 1/2″ thick
1 Tbsp olive oil
1 c parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder



On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes

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