Sicilian Pork Chops with Parmesan Herb Crust
By Calvin Frost
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
I make Sicilian pork chops on weekdays as a tasty variation on pan-fried pork chops․ Bone-in pork chops are topped with seasoned Parmesan cheese and broiled on a rack to prevent the pork from drying out․ Allow the pork chops to rest on the wire rack for a few minutes before serving․
I cook thick bone-in pork chops 1 inch or more thick and dry them before coating with egg wash and breadcrumbs․ The bone protects the meat while pan-frying and coating the dry pork with breadcrumbs helps them stick․ Press down firmly on the breadcrumbs to help them stick‚ especially close to the bone‚ to keep some of the breadcrumbs in place․
I preheat a generous amount of olive oil in a large skillet over medium-high heat and cook the chops in the oil until it begins to shimmer‚ then cook for 5 to 7 minutes per side‚ or until the coating is dark brown‚ and an instant-read thermometer inserted into the chops reads 145°F (63°C)․
I place cooked chops on a wire rack to rest for at least 5 minutes before serving․ Placing them on a wire rack helps the leaner side of the chop cool and saves griddle space compared with leaving the chops on the griddle to rest․ Meat that is cut immediately after cooking loses moisture and tends to be less tender․ Pork chops placed on a wire rack are not greasy on the bottom when served․
Why you'll love this recipe
- Four pork chops will be sufficient for a few people․ You do not need to serve two pork chops per person․
- Parmesan cheese‚ garlic‚ parsley‚ and oregano can be added to a breading mixture to enhance its flavor over that of plain bread crumbs․
- The meat is cooked in one frying pan․ Two shallow bowls with breading ingredients sit on the kitchen counter․
- A wire rack rest helps drain pan juices from the cooked chops․
- Thick-cut bone-in pork would be a suitable dinner dish compared to sandwich toppings․
- The coating sticks better to dry pork chops covered with crumbs․
Ingredients
- •4 bone-in, thick-cut pork chops (about 1-inch thick, pat dry before breading)
- •1 ½ cups Italian-style breadcrumbs
- •¾ cup grated Parmesan cheese (freshly grated is best)
- •2 cloves garlic (finely minced)
- •1 tbsp dried parsley
- •2 tsp dried oregano
- •2 large eggs (lightly beaten)
- •½ tsp salt (or to taste)
- •½ tsp black pepper (freshly ground)
- •⅓ cup olive oil (for frying)
Instructions
- 1
Whisk the eggs lightly in one shallow dish.
- 2
Combine the breadcrumbs, Parmesan, minced garlic, dried parsley, dried oregano, salt, and pepper in a second shallow dish.
- 3
Pat each pork chop completely dry, then dip it in the egg wash and let the excess drip off.
- 4
Press each egg-coated chop firmly into the breadcrumb mixture, turning it to cover all sides with a thick, even crust.
- 5
Heat the olive oil in a large skillet over medium-high heat until a pinch of breadcrumbs sizzles on contact.
- 6
Fry the breaded pork chops for 5-7 minutes per side, cooking in two batches if necessary, until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
- 7
Transfer the pork chops to a wire rack and rest them for at least 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
580
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