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Panko Parmesan Parsley Pork Chops Recipe

   
 

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     Panko Parmesan Parsley Pork Chops

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   15 minutes
Ingredients
8 wole thin sliced boneless pork loin chops
1 cup panko bread crumbs
1/4 cups grated parmesan cheese
2 Tbsp fresh parsley, chopped
2 whole eggs
1/4 cups flour
1 whole lemon
salt & pepper
extra virgin olive oil
 
Instructions
Place boneless pork chops in a large ziplock bag or between 2 pieces of plastic wrap and pound to tenderize. Remove from plastic and salt and pepper both sides of the meat, set aside. Finely chop fresh parsley - about 2 Tbsp.
Next, prepare your dredging/breading assembly line. Use 3 shallow dishes. The first should be your flour, Plate 2 should have your 2 eggs, Plate 3 should have your panko bread crumbs, parsley, and parmesan - use a fork to mix them together to evenly distribute the parsley.
Preheat a large skillet over medium-high heat with enough EVOO to coat the bottom. Start your dredging process. First coat the pork chop in flour on both sides, then dip in the egg. Then finally the panko mixture. Make sure you fully coat both sides. Set on a platter and continue dredging 3 more chops.
Place the pork chops in the pan. They will only need to cook about 3-4 minutes per side. You want to turn them over when they are nice and golden brown. Remove from pan and place on a plate with a paper towel to catch any excess oil. Squeeze lemon over pork chops before serving.


Originally Submitted 8/11/2009





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