Sunday, November 17, 2013
Parmesan Crusted Pork
I am usually all about the oven. I love to bake and I feel that I am much better using the oven than the stove top. Dan, on the other hand, is a master on the stove top, especially when it comes to meat. He doesn't cook the most healthy dishes, but they are always mouth watering delicious! Today he made for me parmesan crusted pork tenderloin.
Begin with one pork loin chop per person. Create a station of 3 plates/bowls. One with a quarter cup flour. One with an egg and a tablespoon of milk whisked together. One with parmesan cheese and bread crumbs (or panko) mixed together.
Take each pork loin and dip it first in the flour, evenly coating both sides. Dip next into the egg/milk mixture, again coating both sides. Last, dip into cheese/bread crumb mixture.
This is where it gets a little unhealthy. Dan adds about a quarter cup of vegetable oil to a pan over medium-medium high heat. These cuts of pork were about 1/2 inch thick so they were cooked about 4 minutes on each side.
Remove from the pan and let rest a few minutes.
You will be left with a very juicy and slightly crispy pork loin chop. ENJOY!
Paremsan Crusted Pork
2 pork loin chops, 1/2 inch thick
1 Tablespoon milk
1/4 cup flour
2 Tablespoons bread crumbs or panko
2 Tablespoons grated parmesan cheese
pinch of salt
pinch of pepper
1/4 cup vegetable oil
Prepare 3 bowls. One with the flour. One with the egg and milk whisked together. One with the parmesan, bread crumbs, salt and pepper mixed together. Coat the pork evenly through each bowl starting with the flour, then egg/milk mixture and lastly the parmesan/bread crumb mixture.
Heat a pan over medium-medium high heat with vegetable oil. Cook the pork about 4 minutes each side. Remove from heat and let rest 3-5 minutes.