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Crusted Pork Chops December 10, 2009

Posted by Toy Lady in Cooking, Food, Freezer Meals, random stuff.

You know, while it may seem like we eat an awful lot of red meat, we don’t really.  And besides, if pork is the “other white meat” and all, does it really count as red meat anyway?

So today, I’m going to show you a breaded pork chop that’s got a couple of things going for it:

  • it’s boneless pork loin, which is both cheap and lean,
  • it’s easy to make ahead and freeze,
  • it’s cheesy and herby, and
  • and lemon zesty!

(I’m assuming the lemon zest part is a plus for you too.)

PhotobucketWe start with some boneless pork loin chops – let’s  call it 2 or 3.  Since we’d frozen them previously, they were already in their zip-top bag – just add a Tablespoon or so each of mayonnaise (light) and mustard (Dijon) and smoosh them all together, then set the bag aside.  (If you’re doing this for the freezer, you can freeze the chops just like that.)

While the chops are sitting in their baggie, make the breading (make double and freeze half for next time).

Combine, either in a bowl (for now) or a second zip-top bag (to freeze):


  • 1 cup panko bread crumbs
  • 2 Tbsp. grated parmesan
  • 1 tsp. dried sage
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper
  • zest of ½ lemon

And that’s the breading – simply mix together, and either freeze for later (we did) or continue as follows.  Or – and here’s a wild idea – do both!


Take the chops out of the mustardy mayo (discard any of the mayonnaise mixture left), then either dredge (in the bowl) or shake (in a bag) in the cheesy-crumb mixture.

See how flexible I am?

Set the breaded chops aside while you preheat a greased large skillet over a medium heat.  (Either use a Tablespoon or so of vegetable oil or spray thoroughly – it’s up to you.)

PhotobucketOnce the pan is good and hot, place the chops in the pan, being careful not to crowd the pan of course,  and brown well.  Don’t turn them, don’t fuss with them, just let them get good and browned before you turn them – about 5-6 minutes, depending on how thick your chops are.

Then, um, turn them.  And continue cooking until the chops are done (if you’re inclined to check, the internal temp should be 165°) – be careful not to overcook, because overdone pork chops are not much better than overdone chicken breast, which is not good at all.


And that’s it.  We served out chops with some fresh asparagus that I couldn’t resist at the market (love asparagus!) and some sweet potato oven fries (sweet potatoes are good for you!).  All in all, a wonderful dish, full of bright, bold flavors thanks to the lemon, parmesan cheese and herbs.   (And, of course, the sweet potatoes and asparagus.)

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