#9: Weeknight Dinner

I did it! I made dinner twice in one week again! I actually feel proud. :o)

I've never made pork chops, but K said these were the best pork chops he's ever had. And they were really easy, too. My pan was only big enough for two chops at once, so I had to do two seperate batches. The second batch turned out a little extra crispy, I think because there was a little hot oil left over in the pan when I added more oil. Now I just need to figure out how to fix that. I think my solution might just be to only cook two chops and save the other two in the package to freeze for another dinner. I don't really like leftovers, anyway. Also, I didn't use lemons. Honestly, K was lucky there was even a side-dish. I "made" my usual steamed veggies in the microwave--the kind I always buy frozen in 2-serving bags.

Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another plate. Place the cheese in a third plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.