Asiago Breaded Pork Chops
- 4 boneless pork chops
- 1 C Panko, or breading of choice
- 1 C Asiago Cheese
- 1 C Milk
- 1 C Chicken Stock
- 2 Tbsp Olive Oil
- Preheat oven to 325.
- Trim excess fat off of chops.
- Go ape shit with a meat tenderizer, or simply tenderize with a fork.
- Dip each chop in milk and let it soak for a minute or two.
Coat chops with Panko.
- Add EVOO to a pan and fry each chop on both sides until golden brown, and crisp.
- Remove from heat, and add chicken stock to the pan.
- Cover each chop with about ¼ C of Asiago cheese.
- Cover pan, and place in oven until cooked through. Mine took about 40 minutes.
Comfort food, for sure!
Some things worth mentioning…
I used to buy the “thin cut” pork (because I always had trouble cooking pork thoroughly) but it would dry out very easily. I have been advised to use fattier cuts, as the fat not only adds flavor, but it helps to tenderize the meat. Second, I forget where I learned this, but when pounding meat, I put it inside a plastic bag (such as a Ziploc) so that there is no “juice” flying in all directions. This keeps the mess minimal, and makes clean up easier!
I served them with Jessica’s Roasted Green Bean Fries.
Ok, so I know she didn’t really “invent” this recipe, but she was the first person I’ve witnessed cook them like this, so in my mind, she did. And given her dislike for all things green, it does not shock me that she came up with such a clever way to trick herself into eating these suckers!
Roasted Green Beans
- 1 lb fresh green beans
- drizzle of olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 425.
- Add green beans to a bowl and drizzle with olive oil. Mix to coat each green bean.
- Lay them on a baking sheet and sprinkle with salt and pepper.
- Roast for 25-30 minutes, flipping once during cooking.
These were so good.
So good > that about 1/3 of them didn’t make it to the dinner table.
So good that I told Lloyd, “I only gave you a couple since I know you prefer green beans from a can.” (!)
So good that I am strongly urging you to make these. Just make sure you roast them long enough to be crispy and “fry-like.”
I rounded the meal out with mashed sweet potaters. I didn’t add anything to them, because I don’t think they need it.
The crunchy breading and the Asiago cheese were plenty flavorful for these moist chops!
They went well with the snappy, crunchy green beans and the soft sweet potatoes.
Jessica, I would like to come over for dinner. I’ve never been to Pennsylvania but your kitchen sounds inviting.