Pork Chop Parmesan

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Warning: You may never want chicken parmesan ever again after you try this version made with boneless pork chops!

One of my favorite ways to prepare chicken is oven-frying, a method where you bread the chicken and cook on a wire rack to promote all over crispiness. And then it occurred to me, why not try it with pork? So I started with the classic chicken parmesan and just substituted the chicken for pork.

Pound the boneless pork chops to 1/4-inch, dip in flour, egg, breadcrumbs, place on a greased wire rack placed over a foil lines baking sheet (cause no one wants to clean up that mess), and spray the tops with a little more cooking spray. And while the pork cooks you can prepare some pasta and veggies to go with it.

We actually liked this better than traditional chicken parmesan because the pork had more flavor and will now be our go-to for when we would normally be craving chicken parmesan. Funny how one thing can change a recipe! Have you ever substituted chicken for pork in a favorite recipe?

In other news, my mom comes into town this weekend and we are going shopping for her Mother of the Bride dress! It’s actually going to be a bit of a whirlwind as she and my step father doesn’t arrive until late tonight, we will shop Saturday, and then they leave Sunday morning. Seems like too short a visit for a 10 hour one-way drive but we will make the most of it. Heck maybe I’ll cook this for dinner ;-).

One year ago: Oreo Cheesecake Fruit Dip

Two years ago: Lemon Coconut Cake with Blueberry Frosting

Three years ago: Sourdough Blueberry Muffins

Four years ago: Whole Wheat Scone for One

Six years ago: Banana Bread French Toast

Seven years ago: Sweet Potato Fries

PORK CHOP PARMESAN

Serves 6

Ingredients:

6 boneless pork chops

1-1/2 cups Panko breadcrumbs

1 Tbsp olive oil

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

1-1/2 tsp garlic powder

2 large egg whites

1 Tbsp water

2 cups tomato sauce, warmed

8 oz. fresh mozzarella, cut into 6 slices

1 Tbsp chopped fresh parsley

Directions:

1. Place each pork chop between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
2. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
3. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
4. Pat the pork dry then season both sides with salt and pepper. Dip the pork in the flour, then the egg whites and the Panko mixture. Press the Panko onto the pork to completely coat. Transfer to the prepared wire rack.
5. Spray the tops of the pork with cooking spray bake for about 10 minutes. Remove from the oven, and top each with 2 tablespoons each of sauce and mozzarella. Return to the oven and bake until the cheese has melted and the pork is cooked through, about 3-4 minutes. Sprinkle with the basil before serving with pasta and veggies.

Source: Adapted from my Lighter Chicken Parmesan.