Hubby doesn’t like pork chops, or so he says. I picked him up from work this evening and of course the first question was what’s for dinner? I told him pork chops and risotto. He quietly squirmed. But I wanted pork chops so that’s what I fixin for dinner. 
But really, I knew he’d like them… sometimes I just gotta force him to try new things or things he thinks he doesn’t like! When we started dating he hated corn (how is that even possible??), and he also wouldn’t eat pasta made with any sort of tomato based sauce. He will now though! Granted, when I make pasta it pretty muchly always has to have some sort of cream, but most are still largely tomato based – and he loves them.
This recipe was quite tasty but I have to admit it took awhile to prep. Maybe that’s because I’m obsessive about not touching anything when I’m working with raw meat so I kept having to wash my hands… but it was worth it. They were great! Hubby even had seconds!
Oh and it uses a lot of dishes 
Parmesan-Crusted Pork Chops
1 large egg
1 tsp milk
1 cup dried plain bread crumbs
1/2 tsp parsley
1/2 cup grated Parmesan
4 (1/2-inch thick) bone-in pork loin chops
Salt and freshly ground black pepper
4 tablespoons olive oil
Whisk the egg & milk 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 4 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. Transfer the chops to plates and serve with lemon wedges.
Source: Adapted from Food Network, Giada De Laurentiis
{ 6 comments… read them below or add one }
This is almost identical to a recipe I made the other day. The only difference is that I add 1/8 tsp of ground sage and 1/8 tsp. ground thyme. It adds a nice autumnal twist to it.
And I am dying to give your parm risotto a try soon. I’ll let you know how it goes!
This is one of my favorite pork chop recipes. Looks great!
Yum, these look delicious. It is getting to be the season for pork chops- thanks for the inspiration!
That looks absolutely delicious. I think I might make those later in the week.
These look wonderful. I’m already craving them.
Consider these bookmarked!
This recipe was great. I used Italian breadcrumbs because that’s what I had in the pantry. My husband loved it!