Inspiration: Love Pork Chops….don’t love fried food.
Creation: Parmesan Pork Chops
What:
Parmesan Pork Chops
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4 Center Cut Pork Chops
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Salt & Pepper
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1 cup Parmesan - freshly grated
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2 eggs - beaten
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1 cup Italian Style Bread Crumbs
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Extra Virgin Olive Oil
How:
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Trim fat from pork chops
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Salt & Pepper each side - very important to season the meat before dredging in coating
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Create 3 plates: Parmesan - Egg - Bread Crumbs
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Dredge each pork chop in each mixture: Parmesan, Egg then Bread Crumbs
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Coat skillet with Extra Virgin Olive Oil
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Fry pork chops 8 minutes each side
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Personal Preference: Place in 350 oven to further cook and brown
What:
Mixed Greens w/ Honey Lemon Vinaigrette
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Mixed Greens - bag mix of any variety
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1 Lemon - juice & zest
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2 TBSP Dijon Mustard - Creamy made w/ White Wine
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2 TBSP Honey
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1/2 cup Extra Virgin Olive Oil
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Salt & Pepper
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Toasted Almond Slivers
How:
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Whisk: Lemon juice, Lemon zest, Dijon & Honey
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Pinch: Salt & Pepper (approx. 1/4 tsp)
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Whisk: Extra Virgin Olive Oil
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Taste for Flavor - sometimes mine taste a bit tart so I will add just a bit more honey to sweeten
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Pour over salad & sprinkle with almonds
The Honey Lemon Vinaigrette gives the Parmesan Pork a bit of tangy sweetness against the salty & nutty flavor of the Parmesan.
Ciao’
