Parmesan Pork Chops & Mixed Greens w/ Honey Lemon Vinaigrette

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

Creation: Parmesan Pork Chops



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



  • 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


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


  • 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.



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