The best and easiest Parmesan Crusted Pork Chops recipe. Sauté your vegetables and potatoes together in a second skillet and you will have your chef quality, quick and easy dinner ready in thirty minutes or less.
Put a skillet on at medium high. Add enough olive oil to cover the bottom. Cut the potatoes into about 1/8″ slices and cook both sides until starting to get brown.
While the potatoes are cooking cut up the rest of the veggies. When the potatoes are ready add the veggies. Salt, pepper and toss it all together. Toss regularly as they cook.
Put another skillet on at medium high and add enough olive oil to reach about 1/8″ depth. Put the flour, garlic powder, Grated parmesan, salt, pepper, parsley and red pepper flakes in a shallow dish. combine it all together with a table fork or small whisk. Whisk the egg and the milk together in another shallow dish.
Dip the pork chops in the egg wash then in the parmesan mixture. Fry for about 3-5 minutes a side depending on the thickness. When the parmesan breading is crisp and the meat is firm they are ready.
If the veggies aren’t done yet put the chops in the oven at 225° and toss the veggies a few more times as they get finished.
When the veggies are done how YOU like them serve up and enjoy your Parmesan Crusted Pork Chops with Sautéed Veggies.
We like a hearty red like a good California Cabriolet or an Argentinian Malbec with your Parmesan Crusted Pork Chops with Sautéed Veggies.
Parmesan Crusted Pork Chops with Sautéed Veggies
Ingredients
- olive oil
- 2 medium potatoes sliced
- salt and pepper
- 1 fresh red pepper cut into about 1 inch squares
- 1 fresh green pepper cut into about 1 inch squares
- 1 medium onion cut into 3/8" wide strips
- 1/2 small eggplant cut into dice size cubes - or zucchini
- 2 cloves garlic chopped
- 1/2 cup flour
- 1 tablespoon garlic powder
- 1/2 cup grated parmesan cheese
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- 2 pork chops
- 1 egg
- 1/4 cup milk
Instructions
- Put a skillet on at medium high. Add enough olive oil to cover the bottom. Cut the potatoes into about 1/8" slices and cook both sides until starting to get brown.
- While the potatoes are cooking cut up the rest of the veggies. When the potatoes are ready add the veggies. Salt, pepper and toss it all together. Toss regularly as they cook.
- Put another skillet on at medium high and add enough olive oil to reach about 1/8" depth. Put the flour, garlic powder, Grated parmesan, salt, pepper, parsley and red pepper flakes in a shallow dish. combine it all together with a table fork or small whisk. Whisk the egg and the milk together in another shallow dish.
- Dip the pork chops in the egg wash then in the parmesan mixture. Fry for about 3-5 minutes a side depending on the thickness. When the parmesan breading is crisp and the meat is firm they are ready. If the veggies aren't done yet put the chops in the oven at 225° and toss the veggies a few more times as they get finished.
- When the veggies are done how YOU like them serve up and enjoy your Parmesan Crusted Pork Chops with Sautéed Veggies.
