Parmesan-Cheddar Panko Pork Chops

8  pork loin chops (I used thinner ones)
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1/4 cup shredded cheddar cheese
1/4 cup flour
2 eggs
2 Tbsp. chives, chopped
salt & pepper
1 lemon, cut into wedges

Salt and Pepper both sides of your pork chops.  If need be, place between 2 pieces of plastic wrap and pound to tenderize.  Set aside.

Now you want to prepare your dredging/breading assembly line. Use 3 shallow dishes, pie plates work just fine. The first should be your flour. Plate 2 should have your 2 eggs, beaten and plate 3 should have your panko bread crumbs, parmesan, shredded cheddar and chives.

Preheat a large skillet over medium-high heat with just enough oil to coat the bottom.

You'll be dredging in this order: flour then eggs, ending in panko bread crumbs.

Most likely you will be getting about 4 chops to your skillet at once.  Depending on the size I suppose. You should hear a nice sizzzzzlee. You will be cooking them 3-4 minutes per side. The internal cooking temperature standards were lowered by the USDA, from 160 to 145.  Now, I believe many things should be taken into factor on the subject.  The thickness of your pork chops will be the defining factor on the internal temperature.  If your chops are pretty thin, 145 would probably be just fine.  For a thicker chop, I'm sticking to the ole trusty 160.  You make your own call.

Continue cooking any other chops you may have.  Try a little squeezed lemon over these delicious pork chops.  So yummy!

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