Parmesan Crusted Chops

Parmesan Crusted Chops

 When you cook Iberico pork, you are not trying to conquer it. Cook Slow on Medium HeatYou are trying to accompany it. With a light Italian style breading you will bring Spain and Italy happily together in a pan. Breaded Pork Chops, cooked slow on medium heat is the plain and honest way to make it to the plate for supper. Supper is meant to be shared , so cook more and have company if you so desire. Just know however, it is a simple dish, the kind you can make on a weeknight without rushing, and the kind that reminds you that good food doesn’t need much fuss—just care. An aside, cooking in olive oil that is rich in heart healthy oleic acid and cooking Iberico chops with fat also rich in oleic acid , levels higher than any other animal ,is what I call a double win.

 

What You’re Gonna Need:

• 2 good farm fresh eggs (if you raised the chickens or can buy the eggs from a local farmer , all the better)
• 1 cup dried Italian-style bread crumbs
• ¾ cup freshly grated Parmesan cheese
• 4 center-cut Iberico pork loin chops, about ½ inch thick
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for the table

 

How to Make It:

• Crack the eggs into a shallow dish and whisk them until they come together. Set out two more shallow dishes—one for the Parmesan that needs to finely grated, one for the bread crumbs. This is honest work, so give yourself room.

 

• Season the pork chops well with salt and pepper. Coat each chop generously with the Parmesan, pressing it in with your fingers deep into the muscle.

 

• Dip the chop into the eggs, letting the excess drip away, then press it into the bread crumbs until it’s fully dressed for the pan.

 

• Warm six tablespoons of olive oil in a wide, heavy skillet over medium heat. When the oil is ready—shimmering but not smoking—lay in the pork chops. Don’t crowd them. Cook in batches if you need to.

 

• Let them cook until golden and steady, about four or five minutes per side, until the center reaches 150 degrees. This is no time to rush—good browning takes patience.

 

• Move the chops to warm plates, squeeze a little lemon over the top, and carry them to the table while they’re still hot.

 

• Serve with gratitude. That’s the final step, and the most important one. ~ The Picklin’ Parson

 

Pairs well with spaghetti with butter or a little marinara sauce. Or better yet, Picklin’ Parson

Ginger Tomato Chutney. The chutney can be served atop the chop or the spaghetti.