A plain fried pork chop isn’t anything new, but these parmesan and herb crusted pork chops bring boring dinner to life with a crispy crust and flash-fry so they’re never greasy. Ready in under 30 minutes.
I feel like I’m squeaky. I mean rusty, I think.
This has nothing to do with the fact that last night I was playing baseball with my son in the yard and I felt like I was running in sand. Like my legs wouldn’t move. That’s pure exhaustion talking. But in my defense, I made two home runs and neither of the kids ever caught me.
I still got it.
But I’m rusty. Blogging rusty. I usually spend hours every week planning posts, taking pictures, researching recipes–doing the fun stuff. But I’ve been forced to actually work (at my paying job) and haven’t gotten as much blog time lately. Somebody get out the oil can for the fun side of my brain. My boring side has been working on an incredibly long, complex medical-jargon loaded 5,000 word white paper for the last week and it’s tired. Don’t ask me to use that side.
Let’s make some pork chops, shall we? I learned this recipe years ago from a Giada DeLaurentiis episode and I’ve been making it for years. Before that, I always breaded my chops and fried them. Wow. That’s original.
These have so much more flavor and once you flash-brown them, they go straight in the oven and you’re hands off for the rest of the meal. My family eats these as well as they do my easy Parmesan baked chicken nuggets. You can have them on the table in 30 minutes, no problem.
Choose a thin, boneless chop for the fastest cooking time.
Parmesan and Herb Crusted Pork Chops
- Preheat the oven to 400 degrees.
- In a medium bowl, beat the eggs and water.
- In a second bowl or on a medium plate, place the flour, salt and pepper and mix well.
- In a third bowl or on a medium plate, mix the bread crumbs, Parmesan cheese, and Italian seasoning.
- Working with one chop at a time, coat both sides first in the flour, shaking off the excess.
- Then dip into the egg and finally into the breadcrumb mixture, pressing well on both sides.
- Set the chops aside.
- Preheat 1/2 inch of oil in a skillet over medium high heat until chops sizzle as soon as they touch the pan. If they don't sizzle, let the oil get hotter before you put them in.
- Add the chops and fry until the breadcrumbs are brown on each side, about 2 minutes per side. Keep a close eye on them.
- Transfer the browned chops to a rimmed baking sheet lined in parchment paper or aluminum foil. Cook 15 minutes more in the oven. Serve with rice, broccoli or your favorite side.