Parmesan Panko Pan Fried Pork Chops

One of our hands down favorite meals.   I vary the cheese based on what I've got in the fridge- sometimes it's the Asiago, sometimes Parmesan, sometimes 3 cheese blend.     I buy thin cut chops and it's a great way to feed the whole family for not a ton of money.

When I was pregnant with my son, I had only one food aversion, pork.   Chops, bacon, sausage, didn't matter.    Over the last 7 years, I've managed to incorporate bacon and sausage back into my diet, but chops, loin, ribs was still a no go.  

Saw this recipe in the Cooking Light Fresh Food Fast book and I thought that I might be able to get by this one mentally, since pounded out and breaded it would be a lot like chicken.     This was lunch today, served alongside a sweet potato with Orange Thyme butter and it made for a perfect meal.  

Parmesan Panko Pan Fried Pork Chops

ingredients:

• 8 boneless center-cut loin pork chops, thin sliced
• 2 eggs -- lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup grated or shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried thyme

instructions:

1. Place eggs in a shallow dish.
2. Combine panko, cheese and pepper in another shallow dish.
3. Dip pork in egg; dredge in panko mixture, pressing gently with fingers to coat.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add pork; cook 3 to 4 minutes on each side or until lightly browned.
6. Move to a paper towel lined platter or wire rack over a baking sheet.  Sprinkle with salt and thyme. Serve immediately.

Yield: 4 servings (serving size: 2 pork chops)

Adapted from: Cooking Light Fresh Food Fast

cheese, pork

Main dishes

American

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