Wine & Couture: Parmesan Crusted Pork Chops with Parmgiano Reggiano
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Monday, November 27, 2017

Parmesan Crusted Pork Chops with Parmgiano Reggiano

I love coming up with new twists to an old recipe.  When Parmigiano Reggiano wanted to send me some parmesan cheese to feature in a recipe I was excited.  I love parmesan cheese, and having fresh on hand makes my recipes even more tasty.  The possibilities are endless on what to add parmesan too.  I chose to add it to my batter for my fried Pork Chops!

Ingredients:
Canola Oil (enough to coat bottom of pan)
Thin Pork Chops (Trader Joe's has a great selection)
2 Large Eggs
1/4 Cup Milk
2/3 Cup All Purpose Flour
Greek Seasoning
Salt
Pepper
Finely grated Parmesan Cheese
Directions:
Heat Oil, Medium temp.  Once you get all the ingredients ready it will be hot enough to cook with.

Mix eggs and milk together in 1 bowl.  Mix Flour, Seasoning, and Parmesan in separate bowl.
Dip pork chop in egg mix, then in flour mix.  Here is the secret that most people don't know, you need to dip the pork chop a second time in the egg and then flour mix.  This creates a nice crunchy breading.  My husband says it's restaurant worthy.

Place in oil and let cook.  Approx 3 min, or until a golden brown, then flip to cook other side.  Pull out of oil and set on paper towel.  Then serve with any sides you would like.

The addition of the Parmigiano Reggiano parmesan gives it amazing taste, so gravy is not needed.  However, add if you like.  I love frying up potatoes with brussel sprouts and some bacon.  Then I sprinkle the left over parmesan cheese on the potato mix.  This is a simple yet filling dish and wonderful on a cold day.

I have mentioned on here how I am working with a nutritionist to lose weight.  Well this dinner is on my list of things I can eat and at only 186 calories.  The thin pork chop is the key to this being good.  Yes, it's fried but that's not always bad.  Quantity is key!  Also, the use of fresh parmesan gives this meal amazing flavor so you don't need the addition of a gravy.  Plus I love the fact that  Parmigiano Reggiano is the only parmesan from Italy.  Having good quality products is important in my home.

I can't wait to use this Parmigiano Reggiano parmesan in my homemade Mac and Cheese!  I will share that with you next month.  It's easy and great for the kiddo's while not adding preservatives and sodium.

How would you cook with Parmesan?



16 comments:

  1. Wow, this sounds delicious! I also love that it's low in calories, as I whatch my calorie count. I can't wait to make this!

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  2. This looks delicious! I bet it goes amazingly with a glass of red wine ��

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  3. I'm always looking for new pork chop recipes. This one looks simple and delicious!

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  4. Oh my gosh I am nearly drooling just thinking about this!

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  5. this sounds absolutely incredible!

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  6. anything with cheese, I'm totally in! Looks so good :)

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  7. Definitely trying this. Thanks for it

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  8. Love that finished chop. The parm crust looks absolutely perfect!

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  9. I haven't had pork chops in so long! I want this so bad. I think I need to head to the butcher.

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  10. I don't really eat pork but this really got my attention, so you must have done something right ! Maybe I will try the same thing with chicken. How do I adjust ?

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  11. Looks delicious! I love the flavor parmesan gives to a coating. Look forward to trying it.

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  12. This recipe looks delicious. We are always searchign for ways to cook the pork chops thank you!

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  13. It must be delicious! I love parmesan cheese too and you just inspired me to try my chicken this way next time. Thank you.

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