Parmesan Crusted Pork Chops

1/3 cup all-purpose flour

1 large egg

3/4 cup Panko bread crumbs

1/2 cup grated Parmesan cheese

3/4 teaspoon salt, divided

4 boneless pork loin chops, 5-6 ounces each

3 tablespoons olive oil, divided

1 tablespoon lemon juice

6 cups bite-sized pieces Romaine lettuce

Preheat oven to 450. Line a large rimmed baking sheet with foil.

Place flour in a shallow bowl. In a separate bowl, whisk egg with 1 tablespoon water. In a third bowl, combine panko, Parmesan, and 1/2 teaspoon salt.

Dip pork in flour, then egg, and finally in panko mixture, pressing to adhere. In a large nonstick skillet, heat 2 tablespoons of oil over medium. Add pork and cook, working in batches if necessary until golden brown, about 2 minutes per side. Transfer chops to a baking sheet. Bake about 4 minutes or until crisp outside and cooked through.

In a medium bowl whisk together lemon juice, remaining tablespoon of oil, and remaining 1/4 teaspoon salt. Add lettuce to bowl and toss to coat. Place chops on a plate and top with salad.

about this recipe
Panko breadcrumbs were once only found in specialty stores, but today they are available at most supermarkets. These crisp bread flakes give extra crunch wherever they are used. These chops can be coated early in the day, and then refrigerated until ready to use.

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