Herb and Parmesan Crusted Pork Chops

Me (menu planning): “I’m going to make pork chops.”
Hubby: “I don’t really like pork chops, I’d rather eat pulled pork.”
Me: “Oh. I think I’m going to make them anyway. This recipe looks good.”
Hubby: Gives me a look questioning why I tell him what I’m going to make if he doesn’t have any say in it.

This recipe was inspired by Jessica at How Sweet Eats (if you haven’t been to her blog, go to it now and add it to your Google Reader–you won’t be sorry!) and Rachael Ray. Plus I did a little bit of my own thing. My hubby obviously had no say in the matter. (This is for his own good, as I know him better than he knows himself. You’ll see.)

Herb and Parmesan Crusted Pork Chops
adapted generously from both How Sweet It Is blog and Rachael Ray

2 cups low fat buttermilk
3-4 one inch thick boneless center-cut pork loin chops
2 Tbsp extra-virgin olive oil
1.5 cups of panko breadcrumbs
3 Tbsp chopped parsley (I used the curly variety–go for the flat if it is available)
1/4 cup freshly grated Parmesan cheese
1/2 tsp ground mustard

1) Trim fat from pork chops. Add pork chops to a baking dish and pour buttermilk over top. Cover and refrigerate for at least 2 hours.

2) Preheat oven to 425*.  Place a greased rack on a foil-lined baking sheet.

3) In a large nonstick skillet, heat 2 Tbsp olive oil over medium low heat. Add the breadcrumbs and toast, stirring, for 4 to 5 minutes. Transfer to a bowl to cool, stir in ground mustard, parsley, and cheese.

4) Take the pork out of the buttermilk, allowing excess to drip off, and coat with the breadcrumb mixture.

5) Arrange on the rack and bake until cooked through but still juicy. Mine took 30 minutes. Allow to rest ~5 minutes before serving.

Verdict: These were great! I love cooking things on a baking rack because it gets crispy all around without deep-frying. They were huge and I almost ate one and a half. Almost.
Husband’s take: “These are the best pork chops I have ever had!” Told you I knew him better than he knows himself. He also said, “You’re getting better at cooking, I didn’t think it was possible.” Trust me, it is possible. I have a lot of room for improvement!

Changes I would make: None. Although, I had pancetta in the fridge from another recipe, and I briefly thought of stuffing these with pancetta and cheese. Maybe next time!
Difficulty:Easy to moderate.

Click here for printable recipe.
   
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9 comments

  1. You had me at buttermilk and panko . . .
    This is going on this week's menu 🙂

  2. These look AMAZING! I love any kind of pork, but encrusted pork chops like these sound wayyy too good!

  3. On a baking rack is an awesome idea- yum!

  4. I'm definitely going to make these! They sound great! I also love cooking on a baking rack! It works like a dream!

  5. This looks absolutely delicious! Your blog is great!! Consider me a new frequent visitor 🙂

  6. Thanks Kelly! Frequent visitors are my favorite. I'm adding you to my Google reader as well. I could stand to "eat myself skinny." 😉

  7. These look amazing! I love the crunchy crust…yum!

  8. HA!!! I loved how that whole post from your husbands "no choice" to him loving these delicious chops in the end! Too cute:) (and I can relate;) hahahahahhahaha…

  9. Pingback: (Giveaway) Parm Crusted Pork Chops with Buttermilk-Sage Gravy | Noble Pig

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