Pan Fried Parmesan Pork Chops with Cheesy Baked Asparagus is WAY easier than it sounds. This is an easy weeknight supper that tastes like a Sunday sit down dinner. Let’s do it!
Put a skillet, that is just large enough to handle the pork chops, on at medium high with just enough vegetable oil to be about 1/4″ deep. Pre heat the oven to 350°F . First get the Parmesan breading ready. In a shallow bowl put the bread crumbs, salt and pepper, garlic powder, dried basil and the parmesan cheese. Whisk it all together.
In another shallow bowl whisk together one large egg and about 1/4 cup of milk.
Cut about an inch off the stem end of the asparagus spears and rinse them off. Pat them dry and spread them out on a cookie sheet. Lightly drizzle them with some olive oil. Lightly sprinkle with salt, pepper, garlic powder and grated parmesan cheese. Gently toss the spears by hand right in the pan until they all are coated with the oil and stuff.
Put any kind of cheese that you want on the spears covering all but the ends. Here they are almost done.
While the asparagus is in the oven. Dip the pork chops one at a time in the egg wash then the bread crumb mixture. After you get both sides of the chop covered in the crumbs press each side down into the crumbs to help the crumbs stick.
Put them in the pan and depending on the thickness cook until they are browned and done the way you like. If you press in the center of the meat and it is still soft it is too rare for pork. If it is not totally firm and has just a little bit of give to your poke it is pink in the middle aka medium well. If it is firm it is well done without any pink in the middle.
The asparagus should be done now and will look like this.
It’s easy and it’s good. Enjoy!
- 2. pork chops (about 6oz each) or 4 thin ones
- olive oil for pan frying and drizzling
- 3/4 cup bread crumbs
- 1 tsp. dried basil
- 1 cup grated parmesan cheese
- garlic powder
- salt and pepper
- 1 large egg
- 1/4 cup milk
- 1 bunch asparagus spears (about a big open handful)
- 2 cups shredded mozzarella or swiss or cheddar or Monterey jack or whatever is your cheese of choice to top the asparagus.
- Put a skillet, that is just large enough to handle the pork chops, on at medium high with just enough vegetable oil to be about 1/4″ deep. Pre heat the oven to 350°F .
- First get the Parmesan breading ready. In a shallow bowl put the bread crumbs, salt and pepper, garlic powder, dried basil and the parmesan cheese. Whisk it all together.
- In another shallow bowl whisk together 1 large egg and about 1/4 cup of milk.
- Cut about an inch off the stem end of the asparagus spears and rinse them off. Pat them dry and spread them out on a cookie sheet. Lightly drizzle some olive oil. Lightly sprinkle with salt, pepper, garlic powder and grated parmesan cheese. Gently toss the spears by hand right in the pan until they all are coated with the oil and stuff.
- Put any kind of cheese that you want on the spears covering all but the ends and put them in the oven.
- While the asparagus is in the oven dip the pork chops in the egg wash then the bread crumb mixture. After you get both sides of the chop covered in the crumbs press each side down into the crumbs to help the crumbs stick.
- Put them in the pan and depending on the thickness cook until they are browned and done the way you like. If you press in the center of the meat and it is still soft it is too rare for pork. If it is not totally firm and has just a little bit of give to your poke it is pink in the middle. If it is firm it is tan without any pink in the middle.
- It’s easy and it’s good. Enjoy!
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