Parmesan Crusted Pork Chop

I love it when a plan comes together.  Bev got in from Sint Maarten the previous night and said she wanted just grilled meat and salad for supper this day – I guess she’d gained a couple of pounds.  Not ten minutes later, I read “Plain Chicken” to discover Steph’s post for Parmesan Crusted Skirt Steak and decided it would work equally well with pork chops – I had several pork loin roasts in the freezer.

Parmesan Crusted Pork Chop – slightly adapted from Plain Chicken

Pork Marinade - this was plenty for the four chops.

1/2 cup olive oil

1/2 cup ranch dressing (see note below)

3 Tbsp Worcestershire sauce

2 Tbsp minced garlic

1/2 tsp pepper

4 pork chops, 1" to1¼” thick

Parmesan Crumb Topping

1/2 cup panko bread crumbs

1 teaspoons garlic salt,

1/3 cup shredded Parmesan

2 tablespoons melted butter

Directions:

• Combine ingredients for marinade and pour over chops. I marinated in the refrigerator for 6 hours and flipped half way through. 
• Grill chops over high then medium heat to an internal temp of 135* or your desired temperature – I was shooting for 145* after the broiler.

• While the chops are cooking, mix together bread crumbs, garlic salt, shredded Parmesan and butter.
• Position rack in center of toaster oven (for me) and preheat the broiler on the 300* setting.
• Transfer cooked chops to oven-safe pan or dish and top with Parmesan crumb topping. 
• Place chops under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.

Note: It is unusual, but we had no Ranch Dressing and I’d been wanting to make some from scratch, but most of the recipes used ingredients I didn’t have, so I used the recipe from About.com, but used dried parsley and added some fresh chives

Ranch Dressing - About.com 

Ingredients:

1 cup mayonnaise

3/4 cup buttermilk

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon dried thyme

1 tsp dried parsley, finely chopped

1 tsp fresh chives, finely chopped

Preparation:

Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.

We sided the chops with a salad and I used the ranch dressing.  It was pretty good for a quick version and I’ll make it from scratch again, but next time use one of the recipes (I have a couple of yours) that utilize fresh herbs.

We all agreed that the chops were super good.  I got them cooked just right (tender and juicy) and the marinade and Panko topping flavors were delicious.  Bev raved about them and I look forward to trying this on steak and chicken.  Thanks for posting this Steph.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/16/13 meal date