Parmesan-crusted Pork Chops

Cono Sur wine pairing: Parmesan-Crusted Pork Chops deserve to be served with a Merlot, swirling with blackberry and chocolate aromas.

  • Preparation Time15 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy
2 large eggs
75g dried Italian-style breadcrumbs
75g freshly grated Parmesan cheese
4 (1 to 2cms thick) center-cut pork loin chops
Salt and freshly ground black pepper
90ml olive oil
Lemon wedges, for serving
1) Whisk the eggs in a pie dish to blend. Place the bread crumbs in another pie dish. Place the cheese in a third pie dish.

2) Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

3) Heat 45ml of oil in a very large frying pan over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 66°C, about six minutes per side.

4) Transfer the chops to plates and serve with lemon wedges.

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