Each week my goal is to share a "fast dinner" that can be made during the week and hopefully gives you some other options for your weekly dinner rotations. Last night I revisited one of my favorite Giada recipes out of her cookbook Giada's Family Dinners. This is a delicious pork chop recipe - Parmesan-Crusted Pork Chops - and it is easy. This dish takes less than 30 minutes from preparation to serving.
The trick with this recipe is not overcooking your pork as it will become dry and tough. Last night I used bone-in loin rib chops that were relatively thin. With this type of cut, you need to watch the pan temperature to prevent overcooking and potentially burning your crust. The recipe suggests 5 minutes per side, and this would have been too long with the cut I used last night. The crust should be golden brown. The breadcrumbs and Parmesan cheese form a crunchy crust, which is so yummy with the pork. If you turn the pork more than once, the crust may pull away from the chop, which would be sad.
The trick with this recipe is not overcooking your pork as it will become dry and tough. Last night I used bone-in loin rib chops that were relatively thin. With this type of cut, you need to watch the pan temperature to prevent overcooking and potentially burning your crust. The recipe suggests 5 minutes per side, and this would have been too long with the cut I used last night. The crust should be golden brown. The breadcrumbs and Parmesan cheese form a crunchy crust, which is so yummy with the pork. If you turn the pork more than once, the crust may pull away from the chop, which would be sad.
It is important to serve with lemon slices as a little squeeze of the fresh juice brightens up the dish. My son Jake came up with a great idea, and drizzled a little basil pesto over the chop. Serving this over a bed of pesto pasta would be tasty.
Instead of pasta last night, I tried an experiment, and failed. We had left over mashed potatoes from earlier in the week, which I thought would make into potato cakes. I have always wanted to try to make potato cakes. I thought the starchiness of the potatoes would hold them together when I pan-fried them. Well, I was wrong. Unfortunately, my potato cakes turned into a blob of mashed potatoes with a little bit of crust. Does anyone have a great recipe for potato cakes that I should try or have suggestions on how to hold the cake together?
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