I am always trying new ideas and new methods for cooking, whether it be new ideas, new recipes, new cooking methods, new flavorings or seasonings, etc. I am always up for something new. We love our meats and eat them prepared in a wide variety of methods and ways. Sometimes I marinate them, sometimes I use a dry rub, sometimes I use a paste. How to Flavor Your Meats I am game to try just about anything. It keeps things fun and exciting. Everyday is different. Larry just never knows what to expect for dinner. He just knows whatever it is, it will be good.
I made some Parmagiano crusted pork chops last night, that I served with some potatoes roasted with onions and artichoke hearts and some roasted garlic bread. So I guess my prep method for my meat was more like the paste method this time. I should have added some more vegetables, but Larry said we didn’t need any more. I disagree, but hey live and learn, right?! I guess I did add some more vegetables by topping it with some of my red pepper coulis though. Chicken Stuffed with Artichoke Hearts and Olives. I chose to go with a lighter white blend this time, since I served pork, however, a red or a pinot noir would have paired very nicely with the meal as well.
Parmagiano Crusted Pork Chops
1 1/2 cups bread crumbs
1 cup Parmagiano (or Romano) cheese
1 TBSP fresh sage, chopped fine
1 tsp lemon zest
salt & pepper to taste
1/4 cup flour
2 eggs, lightly beaten
butter – I used some of my leftover chipotle butter
4 thick cut pork chops
Mix the flour and salt & pepper together on a shallow plate.
Beat the eggs lightly in a separate bowl.
Mix the bread crumbs, sage and Parmagiano cheese together in a shallow bowl.
Completely coat the pork chops in the flour mixture, shaking off the excess flour, then dip it into the egg and completely coat again. Lastly, dip it into the Parmagiano mixture and completely coat again.
Preheat the oven to 425* F.
Spray a baking dish with cooking spray (you can also use some aluminum foil as well if you like. It definitely helps with the clean up)
Heat the olive oil and butter in a skillet and carefully place the pork chops in the mixture. Completely brown the meat on both sides. You want a nice crust formed on the meat.
When the pork is browned, place it in the prepared baking dish and pop it into the oven. Bake for about 20-30 minutes, or until the internal temperature reaches 160* F on the meat thermometer. I topped mine with some leftover red pepper coulis, which made it really come to life. Serve with your favorite side dishes, and dinner is done.