Friday, April 20, 2012

Guest Post - Parmesan Crusted Pork Chops

It’s time for another recipe from my husband, One Hungry Dude. As a vegetarian I can’t really comment on the deliciousness of this one but Chris has served it to guests on several occasions to rave reviews.

parmesan crusted pork chops 2

These pork chops are a staple in my household, and work well on the barbecue, or pan fried — though this recipe deals specifically with the latter cooking method. The chops are salty and savoury with a hint of sour, and the marinade only takes a few minutes to prepare.

• Four Pork Chops, Preferably Bone-In
• 1/2 Cup Olive Oil
• 6 Tbsp Parmesan Cheese
• 2 Tsp Lemon Juice
• 1 Tsp Worcestershire Sauce
• 1 Tsp Dried Basil
• 1/4 Tsp Hot Sauce
• 1/4 Tsp Paprika
• Salt and Pepper, to taste

Place the pork chops in a ceramic bowl. Then combine the Olive Oil, Parmesan, Lemon Juice, Worcestershire, Basil, Hot Sauce, Paprika, Salt and Pepper in a small mixing bowl. Whisk together, then pour the marinade over the pork chops. Make sure each chop is fully enveloped by the mixture, then cover the bowl with plastic wrap and place in the refrigerator for up to 24 hours.

parmesan crusted pork chops 1
When ready to use, take the pork chops out of the fridge, and let sit for about 20 minutes. Then pre-heat a frying pan over medium high. Wait until the pan is hot (you can splash a drop or two of water on the pan, and if you can hear sizzling, it's ready for the meat). Place each chop, and about half of the remaining marinade, in the pan, and brown for about one minute on each side. Then reduce the heat to medium, and cook for an additional eight to 10 minutes (though cooking time could vary, depending on the thickness of the chop) turning over once after five minutes. Take the meat out of the pan, and let rest for about five minutes, then serve.

Though you can refrigerate fresh pork for several days before it goes bad, seriously consider using the meat within 24 hours of marinating. Otherwise, the meat can get stringy or mushy. The Joy of Cooking also suggests marinating only in glass, stainless steel or food-grade plastic, to avoid a chemical reaction with the container.

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