Parmesan-crusted pork chops offer a delightful balance of savory, salty, and crispy textures. This recipe elevates a simple pork chop into a restaurant-quality meal, perfect for a weeknight dinner or a special occasion. We'll cover everything from selecting the perfect pork chop to achieving that golden-brown, perfectly crisp crust.
What kind of pork chop is best for parmesan crusted pork chops?
The ideal pork chop for a parmesan crust is a bone-in, center-cut chop, about 1-inch thick. Bone-in chops retain moisture better during cooking, leading to a juicier final product. The center-cut portion is more tender and less prone to toughness. Thinner chops will cook too quickly, risking dryness, while thicker chops require a longer cooking time, potentially leading to overcooked edges before the center is done. Aim for uniformity in thickness for even cooking.
How do you keep parmesan crusted pork chops from drying out?
Preventing dry pork chops is key to a successful parmesan-crusted dish. Here are a few essential techniques:
- Don't overcrowd the pan: Overcrowding lowers the pan temperature, resulting in steaming instead of searing. Cook in batches if necessary.
- Use a meat thermometer: The most accurate way to ensure your pork chops are cooked to perfection is by using a meat thermometer. Aim for an internal temperature of 145°F (63°C).
- Let the chops rest: Allowing the pork chops to rest for 5-10 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful chop.
- Brining (optional): For extra juicy results, consider brining your pork chops for a few hours before cooking. This helps to retain moisture.
What is the best way to make a crispy parmesan crust?
Achieving a wonderfully crispy parmesan crust depends on a few key factors:
- Properly seasoned pork chops: Season generously with salt and pepper before breading. This enhances the flavor of the crust.
- Dry ingredients: Ensure your pork chops are completely dry before breading. Pat them dry with paper towels. Moisture prevents the crust from adhering properly.
- Egg wash: An egg wash acts as a binder, helping the parmesan mixture stick to the pork chop.
- High heat: Sear the pork chops in a hot pan with a little oil to create a quick, crispy crust.
What can I serve with parmesan crusted pork chops?
Parmesan-crusted pork chops pair well with a variety of sides. Consider these options:
- Roasted vegetables: Roasted asparagus, Brussels sprouts, or broccoli offer a healthy and flavorful accompaniment.
- Creamy polenta: Creamy polenta provides a comforting contrast to the crispy pork chop.
- Garlic mashed potatoes: Classic garlic mashed potatoes offer a rich and satisfying side dish.
- Simple green salad: A fresh green salad adds a light and refreshing element to the meal.
Parmesan Crusted Pork Chop Recipe:
Ingredients:
- 4 bone-in center-cut pork chops (about 1-inch thick)
- 1/2 cup grated Parmesan cheese
- 1/4 cup bread crumbs (panko recommended)
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Prepare the pork chops: Pat the pork chops dry with paper towels. Season generously with salt and pepper.
- Make the breading mixture: In a shallow dish, combine the Parmesan cheese, bread crumbs, garlic powder, and oregano.
- Bread the pork chops: Dip each pork chop in the beaten egg, then dredge in the Parmesan mixture, ensuring it's fully coated.
- Cook the pork chops: Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F/63°C).
- Rest and serve: Remove the pork chops from the skillet and let them rest for 5-10 minutes before serving.
Enjoy your delicious and perfectly crispy parmesan-crusted pork chops! Remember to adjust seasonings to your personal preference.
