Crunchy Parmesan-Crusted Pork Chops
Crunchy Parmesan-Crusted Pork Chops
Although I’m a fan of pork chops because they are a relatively lean cut of meat, there’s always a chance they’ll come out dry, tough and tasteless. A chewy pork chop is often a telltale sign of overcooking, no matter how you cook them, and undercooked pork is never the best idea. That’s why we suggest using an instant-read thermometer and cooking chops to an internal temperature of 165 degrees.
If your goal is well-cooked, fork-tender, flavorful pork chops here are a few tips and our latest favorite recipe.
Crunchy Parmesan-Crusted Pork Chops uses the natural ingredients in Buzz Savories Spicy Beer Mustard to reduce moisture loss through the cooking process and help produce a rich, juicy, full-bodied flavor. To help insure a moist finished product, it’s a good idea to brine the meat, even for as little as half an hour, let it come to room temperature before cooking, and let it rest for a few minutes before serving.
Take a little care, and these may be the best pork chops you ever tried.
@bettysayers0 Parmesan Panko Crusted Pork Chops #porkrecipe #porkchops #porkrecipes #beermustard #short ♬ Optimistic Corporate Background - 5 Minutes - Elshan
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In November in the apiary, we add protective gear to our hives to reduce the impact of ice, snow, and cold winds while the bees cluster tightly inside to stay warm. The worker bees vibrate their bodies to generate heat. The queen is near the center of the cluster where the temperature can reach 90-100 degrees F. and the cluster expands or contracts depending on the outside temperatures.
It gets cold in Nebraska — well below freezing — but with a little help from us, we expect to find happy, healthy bees in the spring.
Crunchy Parmesan-Crusted Pork Chops
Equipment
- 1 sheet pan
- 1 wire rack
What You'll Need:
- 2 cups Panko bread crumbs toasted
- 2 Tb olive oil
- 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 (3/4 to 1 inch)
How To Prepare:
- Adjust oven rack to middle position and heat oven to 425 Degrees.
- Toss Panko with 2 Tablespoons oil in bowl until evenly coated.
- Microwave Panko, stirring every 30 seconds until light golden brown (5 minutes) or toast in a medium skillet on the stove top until medium brown (5-10 minutes).
- Whisk eggs, mustard, salt and pepper together and pour into shallow dish.
- Spread flour in a shallow dish.
- Toss Panko and Parmesan cheese together in 3rd shallow dish.
- Set a wire rack in a sheet pan or cookie sheet and spray with vegetable oil or grease lightly with vegetable oil.
- Using a sharp knife, cut 2 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 panko crumbs, pressing gently to adhere.
- Place pork chops on wire rack and roast chops to 145 Degrees, approximately 20-30 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.