If you haven’t figured it out from all the previous posts, I thoroughly enjoy a good pork chop. Here are some previous ones: Rosemary Horseradish, BBQ and Parmesan Crusted, but I had one the other night that might be my all time favorite: Pork Milanese. It was similar to the Parmesan crusted one, but less hands on and requiring much less time. Before cooking I pounded out the boneless chop with my rolling pin and then coated it with panko and parmesan and then pan fried. They came out crispy and delicious. To complement it I used this creamy orzo recipe from Giada De Laurentis, that had tomatoes and peas in it; which made for the perfect dinner!
What is your favorite meat: chicken, beef or pork? Do you like orzo or do you stick to traditional rice or pasta? If you do like orzo do you mix anything in with it or just eat it plain?
Sincerely Loving Food,
2 boneless pork chops
½C Panko breadcrumbs
¼ C Grated Parmesan cheese
Pound the pork chops out to about one third of an inch thick using a meat mallet or rolling pin. Generously sprinkle both sides of each pork chop with salt and pepper. Pour the panko and parmesan in one shallow bowl and mix; crack the egg and beat in another shallow bowl. Dip the pork chops one at a time in the egg, shake off excess and then dredge in the panko mixture, taking the time to press it into the meat. Heat about 2 tablespoons of olive oil in a heavy skillet over medium-high. Cook the pork chops about 3 minutes on each side until they are a golden brown color and just cooked through. Keep warm in a 150 degree oven until ready to serve.