Crispy Pork Chops

I got this recipe from a friend at my bridal shower; it has been a favorite since then.  The coating has a very surprising tangy flavor, and it’s amazing how moist the pork chops are when you cut into them.  My brother, Kevin, gave it his seal of approval; whenever I make it, I make sure I make extras for him to take home when he visits.  An instant dinner, but nice enough for company!  Double or triple recipe for large gatherings.

Crispy Pork Chops/by Anne Romanowski/The Greco Family “Cook”Book

Crispy Pork Chops

4 pork chops, boneless, center cut

1 egg, beaten

1 cup bread crumbs, plain

3 Tbsp. olive oil

1 Tbsp. wine vinegar

3 Tbsp. lemon juice

½ cup Parmesan cheese, grated

1 Tbsp. Dijon mustard (Grey Poupon)

1 clove garlic, minced

1 Tbsp. parsley, dried

Dash of salt and pepper

Trim fat from chops.  Dip in egg and then bread crumbs and place on a rack in the broiler for 7 minutes. (MAKE SURE THE BREADING DOESN’T BURN.) 

In a bowl, mix the remaining ingredients.  Flip the chops and broil another 5-7 minutes.  Take chops out and spoon half the mixture over chops, and broil another 5 minutes.  Make sure the coating gets golden brown but doesn’t burn.  Flip them again and spoon the rest of the mixture on the other side.  Broil another 5 minutes.  Serve with rice or egg noodles and a veggie. 

(Recipe for the Crispy Pork Chops was in the Greco Family “Cook”Book. Anne Romanowski, 1998.)

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