Parmesan Pork Chops with Ranch Tossed Romaine
Catch a case of spring fever with this mouthwatering recipe for Parmesan Pork Chops with Ranch Tossed Romaine. Step outside of the box this Easter with this easy to prepare, delightful dish. Using the bone-in pork chop helps maintain some of those great flavours.
Prep Time: 30 minutes
Cooking Time: 15 minutes
Yield: 4 servings
Ingredients:
1 egg
¼ cup (50 mL) milk
Pinch pepper
½ cup (125 mL) finely grated Canadian Parmesan cheese
1/3 cup (75 mL) dry seasoned breadcrumbs
2 tbsp (30 mL) all- purpose flour
1 tsp (5 mL) dried oregano leaves
4 lean bone-in pork loin chops (about 1-¼ lbs/625 g)
Ranch Tossed Romaine
3 tbsp (45 mL) buttermilk
2 tbsp (30 mL) each, sour cream and mayonnaise
1 tbsp (15 mL) minced Italian parsley
1 small clove garlic, minced
½ tsp (2 mL) dried thyme leaves or dill weed
Pinch salt
9 cups (2.25 L) torn romaine lettuce
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease with vegetable oil.
In shallow dish, whisk together egg, milk and pepper until frothy. In another shallow dish stir together cheese, breadcrumbs, flour and oregano. Dip each pork chop into egg mixture coating both sides and let excess drip off. Place in cheese mixture and press both sides in to coat well. Place pork chops on prepared baking sheet.
Bake for about 12 minutes or until light golden and hint of pink remains inside. Turn on broiler and broil chops for about 3 minutes or until golden brown.
Tossed Romaine: Meanwhile, in large bowl whisk together buttermilk, sour cream, mayonnaise, parsley, garlic, thyme and salt. Add romaine and toss to coat. Serve with pork chops.
Recipe Tip:
Substitute boneless pork chops for the bone-in pork chops.
Prep Time: 30 minutes
Cooking Time: 15 minutes
Yield: 4 servings
Ingredients:
1 egg
¼ cup (50 mL) milk
Pinch pepper
½ cup (125 mL) finely grated Canadian Parmesan cheese
1/3 cup (75 mL) dry seasoned breadcrumbs
2 tbsp (30 mL) all- purpose flour
1 tsp (5 mL) dried oregano leaves
4 lean bone-in pork loin chops (about 1-¼ lbs/625 g)
Ranch Tossed Romaine
3 tbsp (45 mL) buttermilk
2 tbsp (30 mL) each, sour cream and mayonnaise
1 tbsp (15 mL) minced Italian parsley
1 small clove garlic, minced
½ tsp (2 mL) dried thyme leaves or dill weed
Pinch salt
9 cups (2.25 L) torn romaine lettuce
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease with vegetable oil.
In shallow dish, whisk together egg, milk and pepper until frothy. In another shallow dish stir together cheese, breadcrumbs, flour and oregano. Dip each pork chop into egg mixture coating both sides and let excess drip off. Place in cheese mixture and press both sides in to coat well. Place pork chops on prepared baking sheet.
Bake for about 12 minutes or until light golden and hint of pink remains inside. Turn on broiler and broil chops for about 3 minutes or until golden brown.
Tossed Romaine: Meanwhile, in large bowl whisk together buttermilk, sour cream, mayonnaise, parsley, garlic, thyme and salt. Add romaine and toss to coat. Serve with pork chops.
Recipe Tip:
Substitute boneless pork chops for the bone-in pork chops.
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