These savory bone-in pork chops are rich and buttery with just a touch of fresh lemon juice brightening every juicy bite, accentuated by the tang of Parmesan cheese.
And, if you were wondering what to do with those homemade breadcrumbs, I explained how to make - here's the perfect use for them - Pork Chops Milanese! These pork chops are so good they've become a permanent part of my meal rotation. Make no mistake, though - if you substitute store-bought breadcrumbs for homemade ones - you will miss this recipe by a mile. The homemade breadcrumbs give this dish the toothy texture and hearty flavor.
One of my gripes growing up was that whenever I had pork prepared for me, it was dry. I'll let you in on a little secret - if you cook your pork chops stove-top, and then finish them in the oven, they will be juicy time after time.
And, if you were wondering what to do with those homemade breadcrumbs, I explained how to make - here's the perfect use for them - Pork Chops Milanese! These pork chops are so good they've become a permanent part of my meal rotation. Make no mistake, though - if you substitute store-bought breadcrumbs for homemade ones - you will miss this recipe by a mile. The homemade breadcrumbs give this dish the toothy texture and hearty flavor.
One of my gripes growing up was that whenever I had pork prepared for me, it was dry. I'll let you in on a little secret - if you cook your pork chops stove-top, and then finish them in the oven, they will be juicy time after time.
A mouth-watering pork chop, battered in flour and extra egg, and then coated in homemade breadcrumbs. A dusting of grated Parmesan cheese and a squeeze of fresh lemon juice provides the finishing touch with a garnish of parsley on the side.
Ingredients:
3 large eggs
3 tablespoons olive oil
1 stick butter
coarse salt
freshly ground pepper
2 bone-in pork chops
3/4 cup flour
2 1/2 cups (approximately) fresh, homemade breadbrumbs
1 lemon
3 tablespoons vegetable oil
1/2 cup grated Parmesan cheese
Breaded pork chops before the extra egg coating was drizzled on top of them.
Instructions:
1. Place flour in a shallow pan or bowl.
2. Break eggs into a separate a shallow pan or bowl. Add olive oil. Whisk.
3. Place homemade breadcrumbs in a 3rd shallow pan or bowl.
4. Season each pork chop on both sides with salt and pepper.
5. Coat each pork chop on both sides with flour.
6. Saturate each side of the pork chops completely with the egg mixture. It's important to spend extra time on this step getting as much egg as possible onto each chop.
7. Submerge each pork chop in the homemade breadcrumbs on both sides until they are completely coated.
8. Drizzle any leftover egg mixture on top of each breaded pork chop and press additional breadcrumbs onto the top surface of each one. You want a super thick breaded coating on each piece of meat.
Pork chops sizzling on the stove.
9. Turn the oven on to 350 °.
10. Heat a cast iron, or similar large oven-proof pan with a semi-non-stick surface that retains heat on the stove. (I like Le Creuset pans for recipes like this.)
11. Add vegetable oil and 1/2 stick of butter to the pan. Move the butter around until it's melted and incorporated into the olive oil.
12. Add the pork chops to the pan and cook for about 3 - 4 minutes on one side. Flip the chops over.
When you flip the pork chops over the first time, they should be slightly browned on one side.
13. Add the remaining 1/2 stick of butter to the pan because the breading has already absorbed most of the oil and butter from the first side cooking.
14. After 3 - 4 minutes, the underside should also be starting to brown as the top had. Remove the pork chops from the heat and place the entire pan, with the chops, UNcovered, into the oven.
15. Bake the chops in the oven for about 8 minutes. This is cooking the inside of the pork chops without burning the breading on the outside.
16. Remove the chops from the oven and drizzle the juice of the lemon over the top of the chops.
17. Sprinkle some grated Parmesan on each chop and serve one per person.
Special Notes:
Serves 2. You can double this recipe easily.
It's essential to use homemade breadcrumbs in this recipe for it to turn out right. I can't stress that enough. To save time, you can make the breadcrumbs up to a day in advance, stored in a Ziploc bag to keep them fresh.
The flavor will be as good as what you put into this recipe. I wouldn't compromise anything, and I would use a fresh lemon as well as premium Parmesan cheese. If you start substituting bottled lemon juice and Kraft Parmesan cheese in this dish - well, you will reap what you sew. Taking time to do things right elevates this dish to the next level.
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