4 boneless pork chops, about 1-inch thick
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons chopped fresh rosemary
1 teaspoon garlic powder
Salt and pepper to taste
2 large eggs
2 tablespoons olive oil
2 tablespoons unsalted butter
Lemon wedges for serving
Directions
Preheat your oven to 375°F (190°C).
In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, chopped rosemary, garlic powder, salt, and pepper.
In another shallow dish, beat the eggs.
Dip each pork chop into the beaten eggs, ensuring they are well-coated.
Press the pork chops into the Parmesan mixture, coating both sides thoroughly.
In a large oven-safe skillet, heat the olive oil and butter over medium-high heat.
Add the pork chops to the skillet and cook for 3-4 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove from the oven and let rest for a few minutes before serving.
Garnish with additional chopped rosemary and serve with lemon wedges.
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Variations & Tips
For a spicier version, add a pinch of cayenne pepper to the Parmesan mixture. You can also experiment with different herbs such as thyme or oregano for a unique flavor profile. If you prefer a gluten-free option, substitute the panko breadcrumbs with crushed gluten-free crackers or almond flour. To add a touch of sweetness, drizzle a bit of honey over the chops before serving. This recipe is versatile and can be adapted to suit your taste preferences.
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