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