Monday, February 21, 2011

Parmesan Crusted Pork Chops

I'm not sure where I went wrong here but somehow, instead of browning, my chops let off too much juice as they were cooking and they didn't turn out crispy. When they were almost cooked I transferred them to a wire rack over the baking sheet and broiled them (flipping once) to see if I could crisp them up a bit. They were tasty but a bit chewy in the end.

6 servings

3/4 cup parmesan cheese, grated
1/4 tsp leaves dried basil
1/4 tsp garlic powder
1/4 tsp leaves dried oregano
1 dash black pepper
1/4 tsp leaves thyme
1/4 cup dijon mustard
2 tbsps olive oil
6 pork chops (top loin, lean, boneless)

Preheat oven to 400 °F (200 °C).

Line baking sheet with parchment or wax paper and set aside.

In a small bowl whisk together mustard, oil, and spices.

Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture.

Press the grated parmesan cheese into both sides of the chops. (I am pretty liberal with the cheese. I like a thick coating but I'm sure a thin one will work too.)

Place the chops on the prepared baking sheet. Bake for about 15 to 20 minutes. The coating should be browned and slightly crispy and the pork should be cooked all the way through.

Tip: Use the same coating recipe using chicken breast. I might try frying them in a little olive oil next time.

Original Recipe:

- parmesan crusted pork chops -

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