A friend posted this recipe on facebook , and I usually don’t follow those links! But I am so glad that I did! I don’t make pork recipes very often and this is the perfect addition to my few pork recipes that are worth making. This was extremely moist, flavorful, and crunchy all at the same time.
Garlic Parmesan Crusted Pork Chops
4 1/2-inch pork chops, bone in
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried sage
1/2 tsp. dried thyme
3/4 cups freshly grated parmesan cheese
2 large eggs
1 cup panko
olive oil for frying
4 cloves garlic
Spread parmesan cheese in a shallow dish. Beat eggs in another shallow dish. Spread bread crumbs in a third shallow dish.
If needed, use a mallett to flatten pork chops to 1/2 inch thickness, any thicker and they will be hard to cook! Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time by first dredging seasoned chops in parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)
Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter.
Recipe from bigoven.com