Sally's Recipe Of The Week: Baked Parmesan Pork Chops
Baked Parmesan Pork Chops (Recipe for Cucumber and Corn Salad Follows)
Here is what you will need:
8 thin slices boneless pork chops or 4 thicker bone in chops
1 ½ cups panko bread crumbs – plain
4 to 5 TBS vegetable oil
½ cup fresh grated parmesan cheese
2 TBS Italian seasoning
kosher salt and black pepper
lemon wedges for serving - optional
chopped parsley for serving – optional
Here is what you need to do:
Preheat Oven to 400.Get a rimmed baking sheet with rack and spray the rack with some non-stick spray.
Place everything but the pork into a large bowl and combine. One by one, rinse off the pork with water, shake off excess and place into bowl. Mix the pork around coating it with the panko mixture, pressing it into the pork. Place pork on the rack and repeat with the rest of the pork. Take any remaining panko mixture and top the pork with it.
Bake at 400 for 16 minutes if you are using a thicker cut it’s more like 20 to 25 minutes.
Serve with lime wedges and sprinkle of chopped parsley. Let’s Eat!!
Photo is of chops before I put them in the oven, second photo is after!
Cucumber and Corn Salad
Here is what you need:
2 large cobs of corn, cut the corn off the cobs
1 cup peeled and diced cucumber*
1 cup grape tomatoes, sliced in half
1/3 cup diced red onions
1 jalapeno, stem and seeds removed and diced (or use ¼ chopped bell pepper)
1 TBS olive oil
1 TBS lime juice
chopped fresh cilantro or parsley
Kosher salt and fresh ground pepper to your liking.
A note about the cucumber, I used a Persian cucumber which is basically seedless and has very soft and thin skin so I did not peel it. If you are using a regular cucumber you do need to peel it and scoop out the big seeds.
Here’s what you need to do:
Simply combine all of the ingredients into a large bowl. Give it a taste and season as you like. Let’s Eat!!