Asiago Crusted Pork Chop Recipe 435 Food

ASIAGO CRUSTED PORK CHOP RECIPE - (4.3/5)

Asiago Crusted Pork Chop Recipe - (4.3/5) image

Provided by Niecer

Number Of Ingredients 9

Ingredients

4 (4 ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1/2 cup grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon extra virgin olive oil
4 lemon wedges
2 teaspoons chopped fresh thyme

Steps:

Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness. Separate egg white from the yolk and place in a shallow dish. Beat the egg white with a little bit of water so that it is easy to dip the pork. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white mixture and then dredge in the panko mixture, pressing down to coat evenly. Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit). Remove pork to a plate or serving platter. Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme. Serve with a green vegetable for a "springy" dish. Even if it's as dreary outside at your house today as it is at mine!

ASIAGO CRUSTED PORK CHOPS

ASIAGO CRUSTED PORK CHOPS image

Saw this recipe in our local supermarket ad--I must try this! Would also be good baked. Recipe: marsh.net Photo: myrecipes.com 07-24-15

Provided by Ellen Bales @Starwriter

Categories Pork

Number Of Ingredients 8

Ingredients

4 - (4 oz.) boneless center-cut pork chops
1 - egg white, lightly beaten
1/2 cup(s) panko bread crumbs
1/4 cup(s) grated asiago cheese
1/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 tablespoon(s) canola or olive oil
2 teaspoon(s) chopped fresh thyme

Steps:

Place pork between 2 sheets of plastic wrap; use a meat mallet or small heavy skillet to pound meat to an even thickness of about 1/4 inch.
Place egg white in a shallow dish. Combine panko, cheese, salt and pepper in another shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
Heat oil in a large nonstick skillet over medium heat. Add pork; cook 5 minutes on each side or until lightly browned. Sprinkle each evenly with thyme.

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Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.
Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.

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