Crunchy Parmesan-Crusted Pork Chops
Cut-it-with-a-fork pork tenderness with marvelous flavor and easy cooking.
Prep Time : 45 minutes
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Servings : 4 people
Crunchy Parmesan Roasted Pork Chop
October, and the trees release their treasure trove of leaves, although not before they show off their wealth in gold and carnelian, ruby, and amber. I appreciate the splendor of October, and I welcome the chill that accompanies the falling leaves.
In preparation for temperatures shifting from cool to cold and blue skies to snow, I take out my favorite pork chop recipe. I like it because the pork stays moist and is as tender as a roasted sweet potato, maybe because the chops are also oven-roasted. The taste is unmatched in part due to a dredge in a Spicy Beer Mustard sauce. And the chop roasts quickly with an especially satisfying crunchy crust.
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Crunchy Parmesan-Crusted Pork Chops
Cut-it-with-a-fork pork tenderness with marvelous flavor and easy cooking.
Servings 4 people
Equipment
- 1 sheet pan
- 1 wire rack
What You'll Need:
- 2 cups Cornflake Crumbs
- ¼ cup All-purpose flour
- 2 large eggs
- 3 Tb. Buzz Savories Spicy Beer Mustard
- 1 tsp. salt
- ¼ tsp pepper
- 1 cup grated Parmesan cheese
- 4 6-8 oz. pork chops (1 inch)
How To Prepare:
- First! Dry brine the chops for added tenderness. (see instructions in dry brine recipe included.
- Adjust oven rack to middle position and heat oven to 425 Degrees.
- Whisk eggs, mustard, salt and pepper together and pour into shallow dish.
- Spread flour in a shallow dish.
- Toss Cornflake Crumbs and Parmesan cheese together in 3rd shallow dish.
- Set a wire rack on a sheet pan and spray with vegetable oil or grease lightly with vegetable oil.
- Using a sharp knife, cut 2 inch slits , about 2 inches apart through fat on each side of pork chop.
- Pat chops dry with paper towels, and then working with one chop at a time, dredge in flour, dip in egg mixture allowing excess to drip off. Lastly, coat with toasted Cornflake Crumbs, pressing gently to adhere.
- Place pork chops on wire rack and roast chops to 145 Degrees, approximately 20-25 minutes, rotating pan half way through. Remove sheet from oven and let rest 5 minutes.
- Serve with with your favorite autumn vegetable and maybe cranberry sauce.
Dry Brine for 1 inch Pork Chops
A simple dry brine guarantees a tender pork chop on your plate.
Servings 4
What You'll Need:
- ½ tsp salt for 1 pork chop
- ¼ tsp pepper for 1 pork chop
How To Prepare:
- Combine the amount of salt and pepper needed for the number of pork chops on your menu. For 4 chops combine 2 tsp kosher salt and 1 tsp ground pepper
- Pat dry the pork chops with a paper towel
- Mix the salt and pepper
- Lightly sprinkle the salt mixture over all sides of the pork chops. Use about 1/2 tsp of salt mixture/pork chop--this is key to avoiding an overly salty taste
- Place chops on a wire rack set over a tray (to allow air circulation)
- Refrigerate uncovered for at least 6 hours, ideally overnight (up to 24 hours)
- Before cooking remove from fridge and let sit at room termperatur4 for 30-30 minutes. Do not rinse---Just pat with a paper towel to remove surface moisture
- Cook by roasting (or searing or grilling) until internal temperature reaches 145 Degrees F, then rest 5 minutes