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| Baked Pork Chops w. Parmesan Crust |
| Ingredients
1/2 cup packaged Italian herb breadcrumbs 1/2 cup freshly grated Parmesan cheese 2 teaspoons grated lemon peel 2 large eggs 2 tablespoons Vermouth [optional] 1/2 cup flour coarse salt freshly ground black pepper 4 bone-in center-cut pork loin chops 2 tablespoons unsalted butter 2 tablespoons olive oil Method Preheat oven to 425° Mix breadcrumbs, cheese and lemon peel in pie dish. Whisk eggs and Vermouth in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides and along edges with flour; shake off excess. Dip chops into egg mixture, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium high heat. Add pork chops to skillet and cook 2 minutes per side, or until golden brown. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°, about 20 minutes. Transfer pork chops to plates. Serve immediately. |
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