I have a weakness. It’s probably killing my heart while it fills it so much with happiness. The secret, I’m a carnivore. If I had short arms I would totally be a Tyrannosaurus Rex. I base every meal I plan around the protein I’ve selected. God wouldn’t have given me teeth to shred steak if he didn’t want me to use them. I’m just doing what makes him happy. And me filling my belly up with a succulent piggy makes me happy. Last night I made a delicious dinner of parmesan crusted pork chops, green beans, breadsticks and angel hair pasta with herbs.
Parmesan Crusted Pork Chops
A pork chop dipped into a parmesan cheese blend and then seared off in a pan.
Heat oven to 450 degrees.
Whisk together egg yolk and milk. Fill a plate with bread crumbs, grated parmesan and seasoning salts.
Melt butter in a pan over medium heat. I use a cast iron skillet. If you have an oven safe pan, that will work too.
Dip the pork chops in the milk mixture. Then roll into bread crumb mix and coat each side.
Place into hot pan. Sear off sides, about 2 minutes on each. Once all sides are seared off, place into oven. If you don't have an oven safe skillet then you can place these on a cookie rack on a baking sheet. Cook until internal temperature reaches 140 degrees. This can take up to 30 minutes depending on the thickness of the filet.
If you want to make this dish a lighter version, you can use low-fat milk and substitute the butter with a vegetable oil.
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