Parmesan Pork Chops & Mixed Greens w/ Honey Lemon Vinaigrette

Inspiration: Love Pork Chops….don’t love fried food.

Creation: Parmesan Pork Chops

What:

Parmesan Pork Chops

• 4 Center Cut Pork Chops
• Salt & Pepper
• 1 cup Parmesan – freshly grated
• 2 eggs – beaten
• 1 cup Italian Style Bread Crumbs
• Extra Virgin Olive Oil

How:

• Trim fat from pork chops
• Salt & Pepper each side – very important to season the meat before dredging in coating
• Create 3 plates: Parmesan – Egg – Bread Crumbs
• Dredge each pork chop in each mixture: Parmesan, Egg then Bread Crumbs
• Coat skillet with Extra Virgin Olive Oil
• Fry pork chops 8 minutes each side
• Personal Preference: Place in 350 oven to further cook and brown

What:

Mixed Greens w/ Honey Lemon Vinaigrette

• Mixed Greens – bag mix of any variety
• 1 Lemon – juice & zest
• 2 TBSP Dijon Mustard – Creamy made w/ White Wine
• 2 TBSP Honey
• 1/2 cup Extra Virgin Olive Oil
• Salt & Pepper
• Toasted Almond Slivers

How:

• Whisk: Lemon juice, Lemon zest, Dijon & Honey
• Pinch: Salt & Pepper (approx. 1/4 tsp)
• Whisk: Extra Virgin Olive Oil
• Taste for Flavor – sometimes mine taste a bit tart so I will add just a bit more honey to sweeten
• 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’

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