Originally From
Sprung From
Asiago-Crusted Pork Chops
ivk.box wants to cook this
4
Dinner
- 4 boneless center-cut loin pork chops
- 1 egg white, lightly beaten
- 1/2 cup panko (Japanese bread crumbs)
- 1/4 cup grated Asiago cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. extra-virgin olive oil
- 4 lemon wedges
- 2 tsp. chopped fresh thyme
Process
1. Put pork between sheets of plastic wrap and pound to about 1/4″ thick (or you could be lazy like me and just buy thin sliced pork chops).
2. Put egg white in a shallow dish. Combine the panko, asiago and salt and pepper in a separate shallow dish.
3. Meanwhile, heat the oil in a large non-stick skillet over medium heat.
4. Dip one piece of pork into the egg and then press both sides of into the cheese mixture until it’s covered. Place in skillet and repeat with remaining pork.
5. Cook 3-4 minutes per side or until lightly browned and cooked through.
6. Plate the pork and squeeze 1 lemon wedge over each piece followed by a sprinkling of thyme. (Sometimes I forget about the thyme, but don’t forget the lemon!)
1. Put pork between sheets of plastic wrap and pound to about 1/4″ thick (or you could be lazy like me and just buy thin sliced pork chops).
2. Put egg white in a shallow dish. Combine the panko, asiago and salt and pepper in a separate shallow dish.
3. Meanwhile, heat the oil in a large non-stick skillet over medium heat.
4. Dip one piece of pork into the egg and then press both sides of into the cheese mixture until it’s covered. Place in skillet and repeat with remaining pork.
5. Cook 3-4 minutes per side or until lightly browned and cooked through.
6. Plate the pork and squeeze 1 lemon wedge over each piece followed by a sprinkling of thyme. (Sometimes I forget about the thyme, but don’t forget the lemon!)
Pork
