One of the coolest perks of owning a recreational cooking school is the leftovers. Not necessarily the leftovers from class (though those are awesome!), but more so the extra ingredients thrown in the fridge or freezer after class. A pork loin here, potatoes there and so on. This week, I decided to shop my school and avoid a trip to the grocery store. I dug through the freezer and discovered a pork loin from a few weeks back. After some rifling through the fridge and cupboards, Panko-Parmesan Pork Chops were born!
This super easy and quick main dish will become a weeknight favorite for your family in no time. If you’re feeling clever, go ahead and buy one of those huge whole pork loins from your local warehouse club, cut into three equal pieces and freeze two of them. It’s so much more economical and these guys are super handy to have around. You can use them as a roast or cut them into pork chops like I did.
Panko-Parmesan Pork Chops
- 1-2 pound pork loin
- 1/2 cup flour
- 1 egg, beaten
- 1 1/2 cups Panko or regular bread crumbs
- 1/2 cup freshly grated Parmesan
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning or dried basil and oregano
- 1 tablespoon butter
- 1 tablespoon olive oil
Cut your pork loin into 4 to 6-1 1/2″ thick slices and set aside.
In one bowl, place the flour, in a second bowl, place the beaten egg, and in a third bowl, place the Panko or bread crumbs, Parmesan, salt, pepper, and Italian seasoning. Stir well to combine.
Working one at a time, dip each pork chop into the flour, then the egg (allowing excess to fall off), then the Panko mixture; set aside.
Place a large saute pan over medium-high heat, allowing the pan to get hot. Add the butter and oil, swirling to coat the pan. Add the pork chops, leaving a little space around each chop. Cook for 4-5 minutes per side, until golden brown, turning just once. Using an instant read thermometer, check the temperature of the pork to be sure that each chop measures at least 145-degrees internally.