Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
Special equipment needed:
- Meat mallet
- Baking sheet
- Wire rack
- Cooking thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
3. In a shallow dish, mix together the panko breadcrumbs, Parmesan cheese, thyme, garlic powder, onion powder, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, place the flour.
6. Dip each pork chop in the flour, shaking off any excess.
7. Dip the pork chop in the beaten eggs, then coat it in the breadcrumb mixture, pressing the mixture onto the pork chop to ensure it sticks.
8. Place the pork chops on a wire rack set over a baking sheet.
9. Drizzle the olive oil over the pork chops.
10. Bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
11. Let the pork chops rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 26g
Saturated Fat: 9g
Cholesterol: 214mg
Sodium: 1070mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Protein: 42g
Substitutions for ingredients:
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
- Instead of dried thyme, you can use dried oregano or dried basil.
Variations:
- Add 1/4 cup chopped fresh parsley to the breadcrumb mixture for added flavor.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute chicken breasts for the pork chops.
Tips and tricks:
- Make sure to pound the pork chops evenly so they cook evenly.
- Use a wire rack to allow air to circulate around the pork chops and prevent them from getting soggy.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of paprika.
Pairings:
Serve with a side salad or steamed green beans.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Rice pilaf
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the pork chops, try pressing it on more firmly.
- If the pork chops are not cooked through after 25-30 minutes, continue baking until the internal temperature reaches 145°F (63°C).
Food safety advice:
- Always use a cooking thermometer to ensure the pork chops are cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
Parmesan crusted pork chops are a popular dish in Italian-American cuisine. The dish combines Italian flavors like Parmesan cheese and thyme with American pork chops.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve the pork chops with a side salad or steamed vegetables for a complete meal.
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