Pork, With Parmesan Recipe

Prepare the pork

Trim any excess fat from the pork chops and pat them dry with paper towels. If chops are thicker than 3/4 inch, place each between 2 sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch. This ensures even cooking.

Combine salt, black pepper, garlic powder and paprika in a small bowl. Season both sides of each pork chop evenly with the spice mix (reserve about 1/4 tsp salt for the egg wash if desired).

Make the coating

In a shallow dish, mix the grated Parmesan, panko breadcrumbs, chopped parsley, lemon zest and dried oregano. Stir until evenly combined. The mixture should be slightly coarse; if your Parmesan is very fine, increase panko to 1 cup for better texture.

Egg wash

In a second shallow bowl, whisk together the eggs and milk until smooth. This will help the Parmesan-panko mixture adhere to the pork.

Working one chop at a time, dip a seasoned pork chop into the egg wash, letting excess drip off, then press firmly into the Parmesan-panko mixture, coating both sides and the edges. Transfer coated chops to a plate and let rest 5 minutes so coating adheres.

Heat a large ovenproof skillet (preferably cast iron) over medium heat. Add olive oil and butter and warm until butter foams. Carefully place the coated chops in the skillet (do not crowd; cook in two batches if necessary). Cook undisturbed for 2–3 minutes until golden brown on the bottom.

Flip the chops and sear the other side for 2 minutes. Spoon any hot oil/butter over the tops to help the crust set. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 6–8 minutes, or until the internal temperature reaches 145°F (63°C). Thinner chops may be done sooner; use an instant-read thermometer in the thickest part to confirm doneness.

Remove pan from oven and transfer chops to a cutting board; tent loosely with foil and rest for 5 minutes. Resting lets the juices redistribute and the coating firm up.

While chops rest, sprinkle extra grated Parmesan over the hot crust so it melts slightly, and finish with chopped parsley.

Serve each chop with a lemon wedge to squeeze over the top. Pair with simple sides such as roasted vegetables, mashed potatoes or a green salad.