Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, rosemary, thyme, parsley, garlic powder, salt, and black pepper.
3. Brush both sides of each pork chop with olive oil.
4. Dredge each pork chop in the breadcrumb mixture, pressing the crumbs onto the meat to form a crust.
5. Place the pork chops on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 145°F.
6. Let the pork chops rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 19g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 540mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Protein: 35g
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 fresh herbs, you can use dried herbs.
Variations:
- You can use boneless pork chops instead of bone-in pork chops.
- You can add a teaspoon of lemon zest to the breadcrumb mixture for a citrusy flavor.
- You can use different herbs, such as sage or oregano, for a different flavor profile.
Tips and tricks:
- Make sure to press the breadcrumb mixture onto the pork chops firmly to ensure a crispy crust.
- Use a meat thermometer to ensure that the pork chops are cooked to the correct temperature.
- 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 at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with additional chopped fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a side salad or roasted vegetables for a healthy meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the crust is not crispy enough, you can broil the pork chops for 1-2 minutes at the end of the cooking time.
- If the pork chops are overcooked, they will be tough and dry. Make sure to use a meat thermometer to ensure that they are cooked to the correct temperature.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw pork to prevent cross-contamination.
- Cook pork to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Zincarlino is a type of Italian bread that is made with olive oil and rosemary. This recipe takes inspiration from the flavors of zincarlino to create a flavorful crust for pork chops.
Flavor profiles:
The crust on these pork chops is crispy and flavorful, with a combination of herbs, Parmesan cheese, and breadcrumbs. The pork itself is tender and juicy, with a mild flavor that pairs well with the herb crust.
Serving suggestions:
Serve these pork chops with a side salad or roasted vegetables for a healthy and satisfying meal.
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