These were tasty!

DH and I tend to forget about pork…it’s like we completely overlook it! But I happened to catch Giada on food network the other day, making these.

They’re quick, easy, and tasty. And I was able to make them with things I had on hand — perfect!

Our side dishes were pretty plain — a simple pasta and peas — but DH said it would be FANTASTIC with German Potato Salad…maybe next time!

P.S. — I only keep plain breadcrumbs on hand…I just make my own “italian” — recipe is below if you’re interested.

Parmesan Crusted Pork Chops

(Originally a
Giada recipe, also seen at MrsSchoon’s blog)

2 large eggs

1 cup dried Italian-style bread crumbs ** my recipe below

3/4 cups freshly grated Parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) — I used just under a pound of thin-sliced pork loin chops, and they worked perfectly

Salt and freshly ground black pepper

6 tablespoons olive oil

Lemon wedges, for serving


Whisk the eggs in a pie plate to blend.

Place the bread crumbs in another pie plate.

Place the cheese in a third pie plate.

Sprinkle the pork chops generously with salt and pepper.

Coat the chops completely with the cheese, patting to adhere.

Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat.

Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. **If you use thin-sliced, I found it to be more like 4 minutes per side.

Transfer the chops to plates and serve with lemon wedges.

Italian-Style Bread Crumbs

1 cup plain breadcrumbs

1/2 teaspoon salt

1/2 teaspoon dried parsley flakes

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil


Combine all ingredients in a small bowl; toss to mix
Store in an airtight container, or, use in a recipe calling for italian-style breadcrumbs.

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