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
Ingredients
- 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)
Instructions
- Adjust oven rack to middle position and heat oven to 425 Degrees.
- Toss Panko with 2 Tablespoons oil in bowl until evenly coated.2 cups Panko bread crumbs, 2 Tb olive oil
- 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.2 large eggs, 3 Tb. Buzz Savories Spicy Beer Mustard, 1 tsp. salt, ¼ tsp pepper
- Spread flour in a shallow dish.¼ cup All-purpose flour
- Toss Panko and Parmesan cheese together in 3rd shallow dish.1 cup grated Parmesan cheese
- 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.4 6-8 oz. pork chops (3/4 to 1 inch)
- 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.